Prep 40 mins
Cook 10 mins
This is from the local Western Australia newspaper. After making this we made some changes - the original recipe called for a 1/4 cup each of mint and coriander (cilantro) leaves. We have also added some cornflour and changed the direction a little. The preparation time allows for peeling prawns.
- 2 tablespoons vegetable oil
- 1 kg prawns (raw large peeled down to the last joint and deviened, I prefer to totally peel)
- 1 tablespoon garlic (minced or crushed)
- 2 tablespoons fresh ginger (finely chopped or grated)
- 1 red chile (chopped with or without seeds to your taste)
- 1 cup chicken stock
- 2 tablespoons light soy sauce
- 4 spring onions (scallions cut into 4 cm lenghts)
- 1 teaspoon cornflour (corn starch)
- 1 tablespoon water
- 1⁄8 cup basil leaves (roughly chopped)
- 1⁄8 cup oregano leaves (roughly chopped)
- steamed rice, to serve
- Heat a wok to very hot and add the vegetable oil.
- Blend water and cornflour.
- Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
- Remove with slotted spoon and set to one side.
- Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
- Add the spring onions and the prawns and heat through.
- Fold through the herbs and serve with steamed rice.
This was delicious!! Definately a keeper in my Favorites of 2013. I made as directed only using half the shrimp and left the sauce at the full amount to have enough of it to serve over some jasmine rice. Served this with asian cucumbers. All I can say is that I'm soooo glad I picked this recipe for Zaar Chef Alphabet Soup tag game 2013. Thank you for posting.
I have traveled too Thailand too many times ;) Cilantro is a must in any dish and so I made this recipe by adding cilantro as a garnish and also I added some honey and some lime juice. Was yummy! Thanks for posting it. I will try it again using chicken instead of prawns.
Absolutely wonderful! I scaled this to two servings as it was just me and the partner home this evening. I used a birds eye chili and left the seeds in....we like hot! Used coriander for the herbs as that was the only fresh herb I had. Served over jasmine rice. Thanks I'mPat we loved this recipe and will use it again.