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Serves/Makes: 3 - 4

Ingredients:

• 1 pound (454 g) white fresh prawns (shrimps)
• 1/2 pound coconut palm heart
• 10 hot chilies
• 1 teaspoon sliced coriander roots
• 15 cloves garlic
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 3 tablespoons holy basil leaves
• 1 teaspoon sugar
• 2 tablespoons cooking oil
• 1/4 cup chicken stock

How to cook:

• Wash, shell, and vein the prawns (shrimps). Remove the heads and the tails.
• Cut the palm heart into bite-sized slices.
• Place the garlic, chilies, and coriander roots in a mortar and pound until finely ground and thoroughly mixed.
• Heat the cooking oil in a frying pan until hot, add the pounded garlic-chili-coriander mixture, and fry until golden and fragrant.
• Add the prawns (shrimps) and the coconut cabbage and fry until done. Season with the oyster sauce, fish sauce, and sugar: then, add only enough soup stock to give the dish a little liquid. Add the basil leaves to the mixture, turn with the spatula, remove from heat, and dip onto a serving dish.

Notes:

The Thai name for Prawns Cooked with Palm Heart recipe is Kung Phat Khi Mao Yot Maphrao On.
This recipe is delicious, simple, and really easy to cook.

This recipe for Thai Prawns Cooked with Palm Heart serves/makes: 3 - 4

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Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Thai