Ken Hom's Simple Thai Cookery by Ken Hom

Author:Ken Hom
Language: eng
Format: epub
ISBN: 9781473530843
Publisher: Ebury Publishing

This Thai dish, ghoong thod, is characteristically elegant and complex in taste. The secret is the marination of the prawns. They are then surprisingly simple to cook, as they are deep-fried very quickly.

serves 4/preparation time: 30 minutes, plus 2 hours’ marinating/cooking time: 15 minutes

450 g (1 lb) raw prawns, shelled and de-veined (see here)

plain flour, for dusting

600 ml (1 pint) vegetable oil, for deep-frying

For the marinade:

3 dried red chillies, chopped

2 tablespoons chopped shallots

3 tablespoons coarsely chopped garlic

2 tablespoons finely chopped fresh galangal or ginger

3 tablespoons chopped coriander root or coriander stalks

1 tablespoon fish sauce (nam pla)

1 tablespoon lime juice

50 ml (2 fl oz) tinned coconut milk

2 teaspoons water

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