This is a common dish in Pattaya and also in Phuket as these areas have a lot of seafood This is simple to make and very tasty. There are so many versions of this recipe, as each chef or street vendor has there own trick. The brilliance of Thai cuisine is it’s inventiveness, so experimentation is encouraged.
The key to make this perfectly is to not over cook the shrimp. It’s hard to believe it, but once they curl, they are done.
1 lb. raw Prawns, shelled. 18-20 count is good size.
1/2 large Onion, sliced
1/2 Sweet Red Pepper, sliced
2 finely chopped Thai Chilies, or you can substitute Serranos chilies.
Handful of fresh Basil, pulled apart just before adding to the dish.
Sauce, this will be added at the end.
1 Tbsp. Oyster Sauce, use a premium quality brand.
1 Tbsp. Fish Sauce
1 Tbsp low sodium Light Soy Sauce
2 tsp. white sugar, brown sugar or palm sugar
Heat your wok, or a large skillet may also be used. Once the wok is very hot add your oil and add the ginger, garlic and chopped hot chilies and sauté. This will take 1 minute. Be careful to not let the garlic burn.
Then add the onion and peppers and stir-fry until almost fully cooked. This takes only about 2 to 3 minutes max. Add the prawns and cook until they just begin to curl and turn pink. This usually takes no more than 1 to 2 minutes.
Now add the sauce and the fresh basil and cook for an additional minute. Serve immediately with steamed jasmine rice.