Skip to main content

Goong Pad Gra Phrao- Stir Fried Prawns with Basil

This is a common dish in Pattaya and also in Phuket as these areas have a lot of seafood This is simple to make and very tasty. There are so many versions of this recipe, as each chef or street vendor has there own trick. The brilliance of Thai cuisine is it's inventiveness, so experimentation is encouraged.





The key to make this perfectly is to not over cook the shrimp. It’s hard to believe it, but once they curl, they are done.

Ingredients 

1 lb. raw Prawns, shelled. 18-20 count is good size.
2 Tbsp. of Peanut or another Vegetable Oil
4 cloves chopped Garlic
1 tbsp chopped fresh peeled Ginger Root
1/2 large Onion, sliced
1/2 Sweet Red Pepper, sliced
2 finely chopped Thai Chilies, or you can substitute Serranos chilies.
Handful of fresh Basil, pulled apart just before adding to the dish. 

Sauce, this will be added at the end.

1 Tbsp. Oyster Sauce, use a premium quality brand.
1 Tbsp. Fish Sauce
1 Tbsp low sodium Light Soy Sauce
2 tsp. white sugar, brown sugar or palm sugar


Heat your wok, or a large skillet may also be used. Once the wok is very hot add your oil and add the ginger, garlic and chopped hot chilies and sauté. This will take 1 minute. Be careful to not let the garlic burn.

Then add the onion and peppers and stir-fry until almost fully cooked. This takes only about 2 to 3 minutes max. Add the prawns and cook until they just begin to curl and turn pink. This usually takes no more than 1 to 2 minutes. 

Now add the sauce and the fresh basil and cook for an additional minute. Serve immediately with steamed jasmine rice.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…