6 birds’ eye chillies
6 garlic cloves
2 tbsp vegetable oil
300g (10 oz) peeled and deveined prawns
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp white sugar
1 heaped cup of holy basil*
steamed rice to serve
Can you handle the heat? This spicy stir-fry celebrates chilli, fragrant holy basil and juicy prawns, and is a match made in hot, hot, hot heaven! You can dial down the spice by using less chillies if you like. The best bit? It only takes 20 minutes from start to finish.
WATCH THIS RECIPE
Spicy Prawn & Basil Stir-fry (Pad Grapao Goong)
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
2
Ingredients
Steps
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Use a mortar and pestle to bruise the garlic and chillies.
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Heat the oil in a wok or frying pan over high heat. Add the garlic and chillies and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the oyster sauce, fish sauce and sugar and stir-fry for another 1 minute or until prawns are cooked. Turn off the heat and toss through the basil. Serve with steamed rice.
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Notes:
– Holy basil (called ‘bai grapao’in Thai) is also known as hot or spicy basil. It can be found at Asian or Thai-specialty grocery stores. Substitute Thai basil or regular Italian basil if unavailable.
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