Prawns stir-fried with turmeric, chilli and garlic paste

Prawns stir-fried with turmeric, chilli and garlic paste

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

Fresh turmeric is so readily available these days, it’d be a crime to use the powdered version. It really makes a difference to the flavour of this dish, and is very healthy, too.

Ingredients

Quantity Ingredient
2 1/2 tablespoons canola oil
8 raw king prawns, body shell removed, deveined, leaving the head and tail intact
2 tablespoons oyster sauce
1 tablespoon caster sugar
2 tablespoons fish sauce
150ml Chicken stock
2 spring onions, cut into 2.5 cm lengths
1 long red chilli, seeded and cut into thin strips
15g thai basil leaves

Paste

Quantity Ingredient
1 long red chilli
2 garlic cloves, peeled
1 cm piece fresh turmeric, scraped and cleaned
1 teaspoon sea salt

Method

  1. To make the paste, pound all the paste ingredients in a mortar and pestle to a uniform paste.
  2. Heat the oil in a wok or heavy-based frying pan over a medium–high heat. Add the paste and stir-fry until fragrant, for about 2 minutes.
  3. Add the prawns and toss through the paste for 1 minute, then add the oyster sauce, sugar, fish sauce and chicken stock and stir-fry for 30 seconds. Taste for seasoning – it should be hot, salty and sweet.
  4. Add the spring onions, chilli and basil and stir to mix through.
  5. Spoon onto a serving dish and serve with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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