Preparation info
  • Makes


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

It’s easy to see how these pastry-wrapped prawn snacks got their name (krathak in Thai) - as well as resembling fireworks, their contents explode with flavour.


  • 16 large, raw king prawns (jumbo shrimp), heads and shells removed but tails left on
  • 5 ml/1 tsp red


  1. Place the prawns on their sides and cut two slits through the underbelly of each, one about 1cm/½ in from the head end and the other about 1cm/½ in from the first cut, cutting across the prawn. This will prevent the prawns from curling when they are cooked.

  2. Mix the curry paste with the fish sauce in a shallow dish. Add the prawns and turn them in the