Thai Prawns Recipe

Prawns: Peeled and deveined, these are the star of the dish, offering a sweet and delicate flavor.

Vegetable oil: Used for stir-frying, it has a high smoke point and neutral taste.

Garlic: Minced to release its pungent aroma and flavor.

Fish sauce: Adds a deep umami flavor essential to Thai cuisine.

Light soy sauce: Provides a salty and slightly sweet taste, lighter in color than regular soy sauce.

Lime juice: Freshly squeezed to add a tangy brightness to the dish.

Sugar: Balances the flavors with a touch of sweetness.

Chili flakes: Adds heat and a bit of smokiness.

Coriander: Chopped fresh for a burst of herbaceous freshness.

When stir-frying the garlic in the wok, make sure to keep the heat at medium-high and constantly move the garlic around. This prevents it from burning and turning bitter, ensuring it releases its full aroma and flavor into the oil. Additionally, when adding the prawns, spread them out in a single layer to ensure even cooking and avoid overcrowding the pan. This helps the prawns cook quickly and evenly, achieving that perfect pink color and tender texture.

• prawns - Substitute with chicken breast: Chicken breast can mimic the texture of prawns when cut into small pieces and cooked properly.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements Thai cuisine.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the dish similarly to garlic.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• light soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar taste profile to light soy sauce.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note that can enhance the dish.

• chili flakes - Substitute with fresh chili: Fresh chili can provide a similar heat level and a fresher taste.

• coriander - Substitute with basil: Basil offers a different but complementary herbaceous flavor that works well in Thai dishes.

• Allow the prawns to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled prawns into an airtight container. Ensure the container is clean and dry to maintain the freshness of the prawns.
• If you plan to consume the Thai prawns within 2-3 days, store them in the refrigerator. Place the container in the coldest part of the fridge to keep the prawns at a safe temperature.
• For longer storage, freeze the prawns. Lay them out on a baking sheet in a single layer and place them in the freezer for about an hour. This prevents the prawns from sticking together.
• Once the prawns are partially frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• When ready to use, thaw the prawns in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the prawns gently in a pan over medium heat. Add a splash of vegetable oil or a bit of lime juice to refresh the flavors.
• Avoid reheating the prawns multiple times as this can lead to a rubbery texture and loss of flavor.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover prawns.
  4. Stir occasionally and cook for about 3-4 minutes until the prawns are heated through.
  5. If the dish seems dry, add a tablespoon of water or fish sauce to maintain moisture.

• Microwave Method:

  1. Place the prawns in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the prawns halfway through to ensure even heating.
  5. Check if the prawns are hot; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the prawns in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes.
  5. Check if the prawns are heated through; if not, continue heating in 5-minute intervals.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Bring water to a boil.
  3. Place the prawns on a heatproof plate and set it on the steaming rack.
  4. Cover and steam for about 5-7 minutes.
  5. Check if the prawns are hot; if not, steam for an additional 2-3 minutes.

• Wok: A versatile cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: Essential for stirring and flipping ingredients in the wok without damaging them.

• Garlic press: Useful for mincing garlic quickly and efficiently.

• Measuring spoons: Necessary for accurately measuring small quantities of ingredients like fish sauce, soy sauce, lime juice, and sugar.

• Knife: Important for chopping coriander and any other ingredients that need to be finely cut.

• Cutting board: Provides a safe and clean surface for chopping and preparing ingredients.

• Mixing bowl: Handy for combining and mixing ingredients before adding them to the wok.

• Tongs: Useful for handling and turning the prawns while cooking to ensure they are evenly cooked.

• Serving dish: Used to present the finished dish attractively when serving.

Prep ingredients in advance: Mince the garlic and chop the coriander ahead of time to streamline the cooking process.

Use pre-peeled prawns: Buy peeled and deveined prawns to save time on preparation.

Measure sauces beforehand: Pre-measure the fish sauce, soy sauce, and lime juice so you can quickly add them when needed.

Cook in batches: If your wok is small, cook the prawns in batches to ensure even cooking.

Use a hot wok: Make sure your wok is hot before adding ingredients to reduce cooking time.