Spicy Prawn & Basil Stir-Fry (Pad Grapao Goong)

Cooking Method - Basil Prawn Stir-Fry

• Prepare the Aromatics
  Using a mortar and pestle, gently pound the garlic and bird’s-eye chillies until bruised and roughly crushed. Do not make them into a smooth paste; keeping some texture adds depth and character to the dish.
• Build the Flavour
  Heat the vegetable oil in a wok or large frying pan over high heat until hot. Add the crushed garlic and chillies and stir-fry for about 30 seconds, just until fragrant. Be careful not to let the garlic burn.
• Stir-Fry the Prawns
  Add the prawns and toss continuously over high heat. Cook until they begin to turn pink and opaque but are still slightly undercooked in the centre.
• Add the Sauce
  Add the oyster sauce, fish sauce, palm sugar, and soy sauce. Toss everything together vigorously for about 1 minute, allowing the sauce to coat the prawns and caramelise slightly in the hot wok.
• Finish with Basil
  Once the prawns are just cooked through, immediately turn off the heat. Add the holy basil and toss gently through the hot prawns, allowing the residual heat to wilt the leaves while preserving their fresh aroma.
• Serve
  Transfer immediately to a serving plate and spoon over any remaining sauce from the wok. Serve hot with steamed jasmine rice.
• Chef’s Note — The secret is high heat and quick cooking. Prawns cook very quickly, so take them off the heat as soon as they are just cooked to keep them tender and juicy.