|
  |
 Koong Pad Khao Pod Orn |
| ( Fried Prawn with Baby-Corn ) |
 |
Ingredients:
|
For Servings
|
|
small prawns
|
5- 7 |
|
baby-corn, cut
into 2.5 cm (1 inch) pieces |
50g. (1 1/2 oz.) |
|
beansprouts |
50g. (1 1/2 oz.) |
|
water chestnuts
(optional), cut into small dice |
50g. (1 1/2 oz.) |
|
medium size
onion, cut into pieces |
1 |
|
green bell
pepper, cut into pieces |
1 |
|
carrots, cut
into 2.5 cm (1 inch) pieces |
50g. (1 1/2 oz.) |
|
garlic, finely
chopped |
1 tablespoon |
|
chili sauce
|
4 tablespoons |
|
tomato ketchup
|
6 tablespoons |
|
white soy sauce
|
3 tablespoons |
|
ground pepper |
1 teaspoon |
|
vegetable oil
|
5 tablespoons |
|
multipurpose
flour |
2 tablespoons |
|
water
|
1/2 cup |
 |
1. Rinse the
prawns and remove the back vein. Slit the prawns lengthwise
without cutting them in half. |
| 2. Dissolve the
flour in water and dip the prawns in the batter. In a frying
pan, fry the prawns in 3 tablespoons of oil until golden. Set
the prawns aside. |
|
3. Use the same
frying pan to fry the garlic until golden. Add all the
vegetables and stir-fry on high heat until cooked.
|
|
4. Season with chili
sauce, tomato ketchup, pepper, white soy sauce and sugar.
Remove from heat. |
|
5. Pour the sauce
over the deep-fried prawns. |
|
 Baby-corn can be
substituted by snow peas.
|
Gaeng
Khiew Wan Nua ( Green Beef Curry ) 
Koong
Pad Khao Pod Orn
(Fried Prawn with Baby-Corn)