Khow Phad Khung

Name: Khow Phad Khung
Ingredients: 1 12 tablespoons olive oil; 5 garlic cloves, crushed; 2 fresh red chilies, thinly sliced; 4 shallots, thinly sliced; 10 fresh prawns, peeled and deveined; 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

16 ingredients

9 steps

Ingredients

1 12 tablespoons olive oil
5 garlic cloves, crushed
2 fresh red chilies, thinly sliced
4 shallots, thinly sliced
10 fresh prawns, peeled and deveined
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

Directions

1

Heat the oil in a wok and stir fry the garlic, shallots and chilies for about 5 minutes.
2

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

Remove the prawns with tongs and set aside.
4

If the rice is stuck together, break it into individual grains with your fingers.
5

Add the rice to the wok and stir fry for a further 5 minutes then add the egg.
6

Stir fry continuously until the egg is cooked and incorporated.
7

Add the fish sauce, chives, sliced spring onions and chopped tomatoes and simmer for 2 or 3 minutes.
8

Season, and then return the cooked prawns to the wok with the coriander, mix into the rice and heat for a minute.
9

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