A relatively little known about southern Thai dish, for westerners at least, the Pak Lieng uses leaves from a tree growing in the south of Thailand. A suitable substitute to use would be spinach!
1 Handful (Handful and a half)
Pak Lieng leaves (or spinach)
1. Pick the leaves and rip them in half or in three's if they are large and give them a good wash. Pretty sure it is this tree
2. Dry oven roast the dried prawns at 140 degrees Celsius for 10-15 minutes or until they are crispy then leave them to cool at room temperature.
3. Crack an egg in a bowl and whisk it lightly.
4. Add all the sauce together in a bowl and make sure that the sugar has dissolved completely.
5. Chop the garlic and add oil to the frying pan at medium heat. Once hot enough add the garlic and cook until you can smell the garlic aroma (20-30 seconds) then add the egg. Stir at all times so the egg does not get stuck to the pan, once the egg is about medium rare, add the leaves and turn up the heat to full continue to stir until the leaves have reduce in size by half then add the sauces and cook for another minute constantly stirring, take off the heat and serve.