Entree: Thailand – ผัดกะเพรากุ้ง ➤ Phat kaphrao kung (Stir-fried tiger prawns with holy basil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 5 min

Total 13 min

Ingredients

- 1 lb (450 g) tiger prawns, peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 6 cloves garlic, minced
- 4 Thai bird chiles (adjust to taste), thinly sliced
- 2 shallots, thinly sliced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 1 cup (25 g) fresh holy basil leaves (krapao) or Thai basil
- 4 cups (960 ml) cooked jasmine rice, for serving
- Lime wedges, for serving

Instructions

1. Heat oil in a wok or large skillet over high heat until hot. Add garlic, chiles and shallots and stir-fry briefly until fragrant, about 30 seconds.
2. Add tiger prawns and stir-fry until they start to turn pink, about 1–2 minutes.
3. Pour in fish sauce, soy sauce, oyster sauce and sprinkle sugar; toss to coat and continue stir-frying until prawns are cooked through, about 1–2 more minutes.
4. Remove from heat and immediately fold in holy basil leaves until wilted. Serve hot over jasmine rice with lime wedges.