Recipe Khow Pad Khung

[Yorky]

Thai prawn fried rice.

Ingredients

• 1 1⁄2 tablespoons olive oil
• 5 garlic cloves, crushed
• 2 fresh red chilies, thinly sliced
• 4 shallots, thinly sliced
• 10 fresh prawns, head and shell removed and deviened
• 250 g cooked jasmine rice, cold
• 1 tablespoon fish sauce
• 1 egg
• 2 tablespoons chopped chives
• 4 spring onions, chopped
• 2 small tomatoes, peeled and chopped
• salt and fresh ground white pepper
• 1 tablespoon chopped fresh coriander, leaf
• cucumber, sliced
• fresh tomato, sliced
• spring onion, whole

Method

Heat the oil in a wok and stir fry the garlic, shallots and chilies for about 5 minutes.

Add the prawns and stir fry for a further 2 or 3 minutes.

Remove the prawns with tongs and set aside.

If the rice is stuck together, break it into individual grains with your fingers. Add the rice to the wok and stir fry for a further 5 minutes then add the egg.

Stir fry continuously until the egg is cooked and incorporated.

Add the fish sauce, chives, sliced spring onions and chopped tomatoes and simmer for 2 or 3 minutes.
Season, and then return the cooked prawns to the wok with the coriander, mix into the rice and heat for a minute.

Serve with sliced cucumber, sliced fresh tomatoes, whole spring onions and a bowl of chopped fresh chilies in fish sauce and/or soy sauce.