Pad Ka Prao Kung Stired Fried Shrimp With Holy Basil Recipes

PAD KA PRAO KUNG || STIRED FRIED SHRIMP WITH HOLY BASIL

Steps:

• Pound or chop the garlic and chilli.
• Stired fry the pounded garlic and chilli in the hot oil.
• Put shrimps into the pan. When the shrimps are half cook, put all seasoning and sugar.
• Once the shrimps is well done, put the holy basil leaves into the pan with well mix and turn-off the heat.

ASIAN FRIED SHRIMP

Steps:

• Devein the shrimp and remove the shells. You may leave the shell on the tails if desired.
• Pat the shrimp dry and set aside.
• In a mixing bowl, make up the tempura batter per the package instructions.
• Put the panko breadcrumbs in a shallow dish, like a pie plate.
• Heat the oil in a saucepan or other vessel over medium-high heat until hot.
• Dip each shrimp in the tempura batter and then coat well with the panko bread crumbs.
• Fry the shrimp, in batches, until golden brown. Place the cooked shrimp on paper towels to drain, until all of the shrimp has been fried. Serve immediately.

CLASSIC FRIED SHRIMP

Steps:

• Heat 2 to 3 inches oil to 365ºF in a deep fryer or heavy deep saucepan.
• Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
• Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
• Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.

THAI CHICKEN STIR FRIED WITH HOLY BASIL (GAI PAD GRAPROW)

Steps:

• Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
• Heat a wok until the surface is smoking hot.
• Swirl in the oil to coat the wok surface.
• Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.
• Stir another few seconds before adding the chicken.
• Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
• Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).
• Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
• Then add fresh basil leaves and fish sauce to taste. Stir and mix well.
• Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
• Sprinkle with white pepper.
• Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

GAI PAD BAI GAPROW

Steps:

• Pound the garlic and chili in a mortar until crushed.
• Heat oil in a frying pan and fry the crushed chili and garlic for a few seconds.
• Add the chicken and stir fry until it begins to lose its raw, pink colour.
• Add the sugar, fish sauce and soy sauce and stir to blend.
• As soon as the chicken is cooked through, add the basil leaves and stir them through the chicken until they are wilted. Serve with steamed rice.

LEMON FRIED SHRIMP WITH MARJORAM

Steps:

• Place whole shrimp in a large shallow dish.
• Whisk olive oil, lemon juice, marjoram, lemon zest salt and pepper in a medium bowl.
• Pour the marinade over the shrimp.
• Cover the shrimp and refrigerate up to 2 hours. Turn the shrimp to the other side half way through the marinade.
• Remove the shrimp from the marinade and place in a large frying pan over medium heat.
• Cook for 2-3 minutes per side.
• Remove from the pan once the shrimp turn orange in color.
• Season the shrimp with the salt and chopped parsley.
• Garnish with lemon wedges.

CRUNCHY FRIED SHRIMP

Steps:

• In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk.
• Pour out a liberal amount of cornflake crumbs on a dinner plate.
• Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs.
• Deep fry shrimp about 7 at a time till golden brown.
• Drain on paper towels.
• Serve with cocktail and/or tartar sauce.