Cloud’s Ear Mushrooms with Young Ginger

Name: Cloud’s Ear Mushrooms with Young Ginger (Pat King Het Huu Nuu)
Cuisine: Thailand
Ingredients: 30 mL (2 tablespoons) safflower oil; 2 cloves garlic, crushed with a pinch of salt; 2 cloves garlic, crushed with a pinch of salt; 20 clouds ear mushrooms; 100 g (4 oz) young ginger, julienned (if only mature ginger is available, then rinse in salted water to reduce its pungency); 100 g (4 oz) young ginger, julienned (if only mature ginger is available, then rinse in salted water to reduce its pungency); 100 g (4 oz) young ginger, julienned (if only mature ginger is available, then rinse in salted water to reduce its pungency); 4 Chinese shallots, peeled and cut into 3 cm (1¼ in) lengths; 100 g (4 oz) small prawns (shrimp), cleaned; 100 g (4 oz) small prawns (shrimp), cleaned; 15 mL (1 tablespoon) fish sauce; Pinch white (granulated) sugar

Pat King Het Huu Nuu

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

IF FRESH CLOUD’S ear mushrooms are unobtainable, then buy the dehydrated ones from a Chinese food store, rinse them in water and then soak in fresh water for 20 minutes. Rinse once more before using. Any mushrooms would make a satisfactory alternative to cloud’s ears.

Ingredients

30 mL (2 tablespoons) safflower oil
2 cloves garlic, crushed with

Asia
Thailand
Fish course
Gluten-free
Pescatarian
South East Asia

Method

In a wok, heat the oil over a high heat, add the salted garlic and fry until golden. Add the mushrooms, ginger, shallots and prawns, and fry for about 3 minutes, or until the prawns are cooked. Add the fish sauce and sugar. Remove from the heat and serve.