Goong Pad Nam Prik Pao

Inspired by a Facebook memory of the Seafood BBQ at Haad Khuat a year ago, I got a craving for Thai seafood last night. Rummaging through the fridge and freezer, I came across a jar of nam prik pao, frozen prawns and a packet of Thai basil. I used these and a few other ingredients to conjure up a “Goong Pad Nam Prik Pao” ( กุ้งผัดน้ำพริกเผา ) . Here is the recipe for it.

Nam Prik Pao

Zubereitung

If we use frozen prawns, as I did, we should defrost them slowly and carefully before preparing them. If we have access to fresh prawns, we can of course start straight away.

Whether fresh or frozen, the next step remains the same: we cut the spring onions into fine rings, peel the garlic and slice it . Chop the dried chillies into small pieces.

Then heat the oil in a large pan or wok and fry the chilli paste in it until it releases its fragrance. Then add the spring onions, garlic and chillies and fry briefly.

Now add the prawns - defrosted or fresh. We mix them thoroughly with the paste and the other ingredients and fry them until they turn colour. Then deglaze everything with soya sauce, fish sauce and a dash of water, reduce the heat and leave to simmer for a few minutes.

Meanwhile, pluck the Thai basil leaves from their stalks and put them to one side.

As soon as the prawns have completely changed colour, add the basil leaves, mix everything well and remove the pan or wok from the heat, so that the prawns do not become tough and the green leaves remain intact.

Finally, place the finished “Goong Pad Nam Prik Pao” on a plate and serve immediately - preferably with jasmine rice.