Recipe: garlic prawns
Noi grew up with the scent of steamed rice and fresh ingredients. In her new cookbook The Bible of Thai Cuisine, she shows you the most delicious dishes from the densely populated streets filled with food stalls in Bangkok, all the way to the vast beaches in southern Thailand. This recipe for the ultimate garlic prawns comes from the central part of Thailand.
How to make the garlic prawns
- Put the coriander roots and garlic in a bowl and add the pepper, oyster sauce, light soy sauce and sugar. Stir to combine.
- Stir the prawns through the garlic mixture and marinate them for at least 10 minutes. Coat the prawns in flour.
- Heat the oil in a wok and deep-fry the prawns in batches until golden brown. Drain them on kitchen paper.
- Garnish the prawns with coriander.
WINE TIP: Steininger Grüner Veltliner Kamptal, 2020
What should we drink with this? A Grüner Veltliner! This Austrian crowd-pleaser, with its characteristic flavors of citrus, celery, freshly cut spring onions and that typical white pepper on the finish, pairs perfectly with both spicy Eastern dishes and seafood. This ‘Gru-vee’ (as Grüner Veltliner is affectionately known) is mineral and pure, and dances out of the glass. A top combination! Steininger Grüner Veltliner Kamptal is available from Wijnkring and costs €12.75
Title: The Bible of Thai Cuisine
Author: Noi Pai-Ud
Price: €31.99
Publisher: Carrera Culinair
Also read:
- Common mistakes when preparing prawns
- Crispy deep-fried prawn toast
- Choosing: prawns from the supermarket
