Tuesday, February 1, 2011

gung pat nor mai

This asparagus and prawns dish from Thai Street Food is delicious, though perhaps a little bit mild depending on what you prefer. But, you can't go wrong if you go with top-notch ingredients.

A word of advice, don't serve it for a date if you don't want a seriously stinky toilet. Apparently it's a chemical compound called thiol that makes it so.

The following recipe is my adaptation of David's, serves two.

Gung pat nor mai
Adapted from David Thompson's Thai Street Food

  • a bunch of asparagus (young, thin, sexy ones)
  • 10 fresh Australian banana prawns, peeled and deveined, with the tails and heads left intact
  • 4 garlic cloves, minced and mixed with a pinch of salt to make a garlic paste
  • a string of dried Korean seaweed, soaked in warm water for at least 10 minutes (or 6 cloud ear mushrooms)
  • 50 mL stock
  • soy sauce, sugar and white pepper

  1. Wash the asparagus, snap off the ends and throw them away. Cut the aspragus into 4cm lengths.
  2. Heat your frying pan, when it's sizzling, add a splash of canola. Add the asparagus and garlic paste, stir fry for a few minutes, do not let the garlic burn.
  3. Add the stock and the seaweed. Simmer for a moment.
  4. Add the prawns and simmer until the prawns are cooked.
  5. Season with about a tablespoon of soy sauce, a pinch of sugar and a pinch of white pepper.
  6. Serve with steamed rice

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