Thai Basil Prawn Stir-Fry (Pad Krapow Goong)

300g raw king prawns, peeled and deveined

4 garlic cloves, finely chopped

2–3 birds eye chillies, finely chopped (or to taste)

Large handful Thai sweet basil leaves

2 tablespoons vegetable oil

The Sauce

1 tablespoon fish sauce

1 tablespoon light soy sauce

1 teaspoon sugar

2 tablespoons chicken stock

PREPARATION

1. Finely chop the garlic and birds eye chillies. Mix together the fish sauce, light soy sauce and sugar until the sugar has dissolved. Pick the basil leaves from their stems and prepare the prawns.

COOKING

2. Heat a wok over a very high heat until smoking.

3. Add the vegetable oil.

4. Stir-fry the garlic and chillies for a few seconds until fragrant, taking care not to let the garlic burn.

5. Add the prawns and toss continuously over the high heat.

6. Cook until the prawns are just beginning to turn pink.

7. Pour in the prepared sauce and add the chicken stock.

8. Allow the sauce to bubble vigorously and reduce slightly.

9. Add the Thai basil leaves.

10. Toss quickly until the basil has just wilted.

11. Remove from the heat immediately to avoid overcooking the prawns.

12. Serve straight away with steamed jasmine rice.

School of Wok Tips

 Prepare every ingredient before heating the wok—this dish cooks in just a few minutes.

 Keep the wok extremely hot to achieve the characteristic smoky flavour.

 Add the basil at the very end so it stays fragrant and vibrant.

 Prawns cook very quickly; remove them from the heat as soon as they turn pink to keep them juicy.

FAQs

Can I use ordinary basil instead of Thai basil?

Yes, although Thai sweet basil gives the dish its distinctive aniseed-like aroma and is recommended whenever possible.

How spicy is this dish?

Traditional versions are quite fiery, but you can easily reduce the number of birds eye chillies to suit your taste.

Can I substitute another protein?

Absolutely. Chicken, beef, pork or tofu all work well using the same stir-fry method and sauce.