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

Ingredients:

• 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

Method:

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