This super fragrant Thai stir-fry with prawns is ready in 20 minutes.
- 6 garlic cloves
- 6 birds’ eye chillies
- 2 tbsp vegetable oil
- 300 g (10 oz) peeled and deveined prawns
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp white sugar
- 1 heaped cup holy basil (see Note)
- Steamed rice to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Use a mortar and pestle to bruise the garlic and chillies.
2. Heat the oil in a wok or frying pan over high heat. Add the garlic and chilli and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the oyster sauce, fish sauce and sugar and stir-fry for another minute or until prawns are cooked.
3. Turn off the heat and toss through the basil. Serve with steamed rice.
• Holy basil (called ‘bai grapao’ in Thai) is also known as hot or spicy basil. It can be found at Asian or Thai-specialty grocery stores. Substitute Thai basil or regular Italian basil if unavailable.