Name: Stir-fried Ginger Prawns
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1½ tablespoons groundnut (peanut) oil; 3 tablespoons finely shredded ginger; 450 g (1 lb) raw prawns; 400 ml (14 fl oz) groundnut (peanut) oil, for deep-frying, or water; 1 egg white; 1 teaspoon sesame oil; ½ teaspoon freshly ground white pepper; 2 tablespoons roasted peanuts, coarsely crushed; 1 tablespoon sugar; 1 teaspoon salt; 2 tablespoons lime juice; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons finely chopped spring onions; 2 or 3 large fresh red Thai chillies, seeded and coarsely chopped; handful fresh coriander leaves; 2 teaspoons cornflour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

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