- 2 tbsp of vegetable oil
- 2 garlic cloves, peeled and finely chopped
- 180g of peeled prawns (or shrimp)
- 2–3 Thai bird’s eye chillies, chopped
- 1 tbsp of nam pla (fish sauce)
- 1 tbsp of light soy sauce
- A good pinch of sugar
- 500g of cooked rice (about 240g uncooked rice)
- 1⁄2 onion, peeled and finely sliced
- 1 spring onion (scallion), green part only, sliced
- A good grinding of white pepper
- Fresh coriander (cilantro) leaves, to garnish
- Cucumber slices, to serve
- Lime wedges, to serve
- Heat the wok or frying pan (skillet) until it’s very hot. Add the oil, then the garlic and stir-fry until golden. Add the prawns and the chillies, and carry on stirring, adding the nam pla, soy sauce and sugar, until the prawns are cooked. Add the cooked rice and stir through well, breaking up any clumps. Add the onion and the spring onion and incorporate well.
- Season with white pepper, then turn on to plates and serve sprinkled with coriander and with the cucumber slices and lime wedges on the side.
Baan: Recipes and stories from my Thai home by Kay Plunkett-Hogge, published by Pavilion Books. Image credit to Louise Hagger.
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