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This is a classic Thai preparation of meat and fish. It might not sound like much, but it's a very satisfying dish, especially made with prawns with their shells still on. We eat the prawns shell and all, as to not miss out on any flavour.
17 people made this
- 6 tablespoons vegetable oil
- 8-10 garlic cloves, depending on size, chopped
- 1/2 teaspoon ground white pepper
- 2 tablespoons fish sauce
- 2 tablespoons light soy sauce
- 1 tablespoon sugar
- 2 tablespoons tapioca flour
- 500g medium sized prawns, ideally shell-on
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Mix the garlic, white pepper, fish sauce, soy sauce, sugar and tapioca flour in a bowl. Toss the prawns well in the mixture.
- Heat 2-3 tablespoons oil in a heavy frying pan or wok over high heat. Add a third or half of the prawns and fry until golden brown and crispy, turning once. Repeat with the rest of the oil and shrimp.
- Serve immediately with lots of rice.
Reviews & ratingsAverage global rating:(3)
Reviews in English (4)
by Soup Loving Nicole
Made as written except that shelling and deveining shrimp is a must for us. The fish sauce smells strong and overpowering at first but stick with it because it tones down as the shrimp is fried. This was so good that I didn't even mess with fixing rice but ate it as is with some dipping sauce.-06 Feb 2016
Khun Toi - thank you so much for this recipe! Goong Thord Kratiem Phrik Thai (or Pla Muek which is what I made it with) is one of my hubby's favourite Thai dishes and I have tried countless recipes but never found one that quite hit the spot - until this one. I made it last night and it was a total success - he couldn't stop raving about it. I threw a big handful of coriander on the finished dish which made it perfect. Will definitely use this one again. Khob khun mak kha!-05 Feb 2011(Review from this site SE Asia)