Saturday, May 22, 2010
Gung Phat Pong Kari กุ้งผัดผงกะหรี่ Fried Prawns With Curry Powder
I thought I might spare you from another Thai salad for a day or two and introduce you to this delicious dish instead. Crab being the most popular choice for this method of cooking but all seafood (non oily white flesh) works equally well with the same treatment. The recipe asked for Thai curry powder which is not easily obtainable here. I have substitute it with a mixture of Malaysian curry powder (or mild Indian curry powder) and turmeric powder which turned out perfectly. Coconut milk can be used instead and substitute coriander leaves with Chinese celery if you can get you hands on some. What really puzzles me is why such a wonderful dish is nowhere to be found on the menu of Thai restaurants outside of Thailand, why?
P.S Are they any Thai dishes that you would like to see on the blog?
serves 4 as part of a Thai meal
500 g of banana prawns, shelled with tails intact
3 garlic cloves, chopped
1 onion, sliced
3 spring onions, cut into 2" lengths
1/2 cup of coriander leaves
1 red chili, sliced
4 tbs of Thai curry powder*
2 tbs of light soy
2 tbs of oyster sauce
1 tbs of fish sauce
* If you can get Thai curry powder substitute with 2 tbs of Malaysian or Mild Indian curry powder and 2 tbs of turmeric powder.
for the milk and egg mixture;
2 eggs, beaten
1/2 cup of milk
2 tbs of nam prik pao (optional)
Prepare the ingredients and have everything near by.
Prepare the egg and milk mixture.
Saute garlic for 30 seconds then add in the prawns, fry for a further 30 seconds.
Add the curry powder and water and continue to cook for a minute, add seasonings.
Pour in the egg and milk mixture.
Add the herbs and mix well, check for seasonings.
Serve immediately with plenty of steamed rice.