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Goong Pad Med Mamuang | Crispy Thai Wok Prawns
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20 min
Quick
Knuspr-Küche
Goong Pad Med Mamuang ist ein beliebter thailändischer Wok-Klassiker: Knackig gebratene Garnelen treffen auf goldbraun geröstete Cashewkerne, saftige rote Paprika und aromatische Frühlingszwiebeln. Umhüllt von einer glänzenden, herzhaft-süßen Woksauce aus Austernsauce, Sojasauce und feinem Rohrzucker, serviert auf duftendem Jasminreis – fertig in nur 20 Minuten.
Ingredients
Preparation method
Preparation & cooking rice
Rinse the jasmine rice in a sieve with cold water until the water runs clear. Bring to a boil in a pot with 300 ml lightly salted water, then cover and let gently simmer over the lowest heat for about 12–15 minutes.
Pat the prawns dry. Wash, deseed, and cut the bell pepper into bite-sized pieces. Trim the spring onions and cut into approx. 3 cm pieces. Peel and finely chop the garlic cloves. For the sauce, stir together the oyster sauce, soy sauce, and brown cane sugar with 2 tbsp water in a small bowl until smooth.
Wok preparation
Heat 1 tbsp vegetable oil in a wok or large pan over medium heat. Add the cashews and toast for approx. 2–3 minutes, stirring constantly, until golden brown. Remove immediately and set aside on a plate so they do not burn.
Chef's tip
Cashews burn very quickly in a wok: remove them as soon as they turn a light golden colour, as they will continue to darken slightly in the residual heat.
For an even more intense wok aroma (wok hei), sear the prawns and vegetables over maximum heat in short intervals. This keeps the vegetables crunchy and the prawns juicy.
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