Photograph of the finished Pad prik pao

Thailand · Tôm xào tương ớt rang Pad prik pao

Pad prik pao

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

What to get ready

  • Photograph of Prawns Prawns 1.1 kg
  • Photograph of Thai roasted chilli paste Thai roasted chilli paste 160 g
  • Photograph of Onion Onion 1.6
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Italian basil Italian basil 100 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Lime Lime 2
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the shrimp, leaving the tails intact, then remove the black vein and pat dry.
  2. 2 Sauté the Thai chili paste in oil for 90 seconds until the oil turns red and has a roasted aroma.
  3. 3 Since the chili paste already contains sugar and tamarind, only add a very small amount of fish sauce and sugar; adding too much will make it too strong.
  4. 4 Add the shrimp to the pan and stir-fry over high heat for 90 seconds, then remove immediately to prevent them from becoming tough.
  5. 5 Sauté the onions and bell peppers for 90 seconds until crispy.
  6. 6 Add the shrimp, season with fish sauce and sugar, then turn off the heat and mix in the basil leaves and lime juice.
Start cooking