Stir-Fried Basil Prawn

Stir-fried basil prawn are more to the taste of the White Elephant Country (Thailand). There are many styles of cooking this recipe, from the slightly sweet and sour taste to the spicy stingy taste which more chili padi are used.  From the red to the black appearance which is black soy sauce are added.  However, whatever the ingredients, the most important is the use of the basil leaves that provide the fragrant and flavorful taste to this dish. 
For those who like spicy stinging food may add more chilies. I personally like it with more chilies especially when cooking it with Thai's chili padi that have it own distinctive aroma and will give more oomph!!! to this dish. However, when I cook for the whole family, I prefer to use the red pepper paste that is less spicy because my kids don’t really like spicy food.  More tasty when eaten with warm rice accompanied by some vegetable dishes.

  • 450gm prawn
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 1 big onion (cut into rings)
  • 2 tbsp chili paste
  • 2 cloves garlic (finely chopped)  
Seasoning Ingredients:
  • 2 tbsp fish sauce
  • 2 tbsp dark soy sauce
  • 1 tsp sugar
  • 2 tbsp lime juice
  • 1 / 2 cup basil leaves
  • A little water
  • Cut the nozzle of the prawns, wash and drain. (Love to enjoy the prawn with the shell still on).
  • Heat up oil in a preheated wok. Saute garlic with chili paste until fragrant.
  • Put in prawn followed by red pepper, green pepper and big onion. Stir briefly.
  • Add in seasonings ingredients except the lime juice.  Add in basil leaves. Mix until well combined.
  • Finally, sprinkle the lime juice. Ready to serve.

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