The Gulf of Thailand provides the long coastline of the nation with a bountiful supply of fish and seafood. They are, thus, a natural staple in the Thai diet. Prawns are perhaps the most highly regarded of fruits de mer and to some they are synonymous with Thai cookery. And with good reason, as so many delectable Thai prawn dishes attest.
I believe that the Chinese technique of velveting the prawns before stir-frying them results in a more succulent and crisper-textured morse