Photograph of the finished Pad dok khae

Thailand · Hoa so đũa xào tôm Pad dok khae

Pad dok khae

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sesbania flower Sesbania flower 1 kg
  • Photograph of Prawns Prawns 600 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chilli Chilli 16
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Lime Lime 2
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Remove the stamens and stems from the Sesbania grandiflora flower; leaving the stamens intact will result in a very bitter dish.
  2. 2 Wash gently by hand and let them dry; the flowers are very delicate, so squeezing them too hard will crush them.
  3. 3 Sauté minced garlic and chili for 30 seconds, then stir-fry shrimp for 90 seconds and remove from the pan.
  4. 4 Pour the flowers into a very hot pan and stir for exactly 60 seconds.
  5. 5 Sixty seconds is the limit; if the Sesbania grandiflora flowers are overcooked, they will wilt into water and lose their slightly bitter-sweet taste.
  6. 6 Add the shrimp, season with fish sauce, oyster sauce, and sugar, then squeeze in some lemon juice and sprinkle with chopped scallions.
Start cooking