SPICY AND CRISPY THAI PRAWN BASIL

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INGREDIENTS

  • 6 birds’ eye chillies
  • 50 gr dried chili
  • 6 garlic cloves
  • 2 tbsp vegetable oil
  • 300g (10 oz) peeled and deveined prawns
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp white sugar
  • 4 tbs corn flour (coating)
  • 1 heaped cup of holy basil*
  • Steamed rice to serve

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INSTRUCTIONS

  • Use a mortar and pestle to bruise the garlic and chillies. coat the prawn with salt and pepper then coat evenly with corn flour.
  • heat the oil in the wok and deep fry the prawn set aside.​
  • Heat the oil in a wok or frying pan over high heat. Add the garlic and chillies and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the oyster sauce, fish sauce and sugar and stir-fry for another 1 minute or until prawns are cooked. Turn off the heat and toss through the basil. Serve with steamed rice.