About this recipe:This is a classic Thai preparation of meat and fish. It might not sound like much, but it's a very satisfying dish, especially made with prawns with their shells still on. We eat the prawns shell and all, as to not miss out on any flavour.
6 tablespoons vegetable oil
8-10 garlic cloves, depending on size, chopped
1/2 teaspoon ground white pepper
2 tablespoons fish sauce
2 tablespoons light soy sauce
1 tablespoon sugar
2 tablespoons tapioca flour
500g medium sized prawns, ideally shell-on
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Method Prep:10min › Cook:10min › Ready in:20min
Mix the garlic, white pepper, fish sauce, soy sauce, sugar and tapioca flour in a bowl. Toss the prawns well in the mixture.
Heat 2-3 tablespoons oil in a heavy frying pan or wok over high heat. Add a third or half of the prawns and fry until golden brown and crispy, turning once. Repeat with the rest of the oil and shrimp.