By The Thai Experience
Our recipe for our prawn and Japanese mushroom stir fry can be found here, a firm favourite among those of you who do not eat pork!
Prawn stir fry (Goong pad hed) serves 4-6
1. Peel and clean the prawns completely, remove the head and tail and place back in the fridge to keep fresh. Cut the mushrooms about 1 cm thick then slice the garlic & onions paper thin. Lastly chop the cilantro leave coarsely.
2. Add the 60 ml of vegetable oil in the frying pan on a medium heat then add the garlic and onion, stirring occasionally until golden brown. Once completed, tip the fried garlic and onions into a bowl through a sieve and transfer the onions and garlic onto a paper towel to absorb as much oil as possible.
3. Add half of the remaining oil back on to the pan and turn the heat down to low. Cook the mushrooms for around 3-4 minutes on each side then transfer them onto a paper towel to dry them
4. Take the prawns out of the fridge and dry them with a paper towel. Place a large frying pan on high heat and add half of the remaining oil. Wait for about a minute then add the prawn butter (25 grams of butter and 10 grams of prawn fat) and wait for another minute or two or until the pan gets really hot. Add the prawns and spread then out on the pan,
5. After about 1 minute add the chili paste into the sauce and stir until the chili paste has almost dissolved, add the mushrooms, garlic and onions and stir fry until the sauce is coating the food evenly. Turn the heat off and add the cilantro, lime juice and soy sauce and mix really well. Serve