Hei Phad Prik Haeng

Hei Phad Prik Haeng

water chestnut (canned and drained)

 fried cashewnut

fresh basil

yellow pepper

red pepper

refined oil

red curry paste

kaffir lime leaves

chopped garlic

salt

light soya sauce

sugar grain

150 gms

30 gms

5 gms

15 gms

15 gms

10 ml

15 gms

2

5 gms

5 gms

10 ml

2 gms

Instructions

1. Heat the wok with some oil, fry the kaffir lime leaves and chopped garlic till they turn light brown. Add the red curry paste and sauté it till the oil separates. Then add the water chestnut, cashew nut, and peppers.

2. Stir fry with some vegetable stock. Season with salt, light soya sauce, and sugar. Garnish with fresh basil.

 

Pla Rad Prik 

boneless John Dory fillet

corn starch

oil (for deep frying)

 sugar

refined oil

chopped garlic

crushed red chilli

fresh basil

oyster sauce

dark soya sauce

corn starch slurry

200 gms

50 gms

1 ltr

3 gms

10 ml

10 gms

5 gms

5 gms

10 ml

5 ml

10 ml

Instructions

1. Slice the fish and dust it with the corn flour evenly. Fry it in hot oil till it turns crispy. Then heat the wok with oil, fry the chopped garlic and crushed chilli till it is light brown. Deglaze with some stock and add the sugar, oyster sauce, fish sauce, and dark soya sauce. 

2. Taste the dish and then thicken it with the corn starch slurry. Finish it with some fresh basil, and then arrange the fried fish on a platter and pour the sauce.