Kung Thot Krathiam Phrik Thai

Kung Thot Krathiam Phrik Thai (Thai Garlic-Pepper Prawns)

A classic Thai stir-fry of prawns glazed in a fragrant mixture of crispy garlic and freshly cracked white pepper. Despite the name, the only fish involved is fish sauce, which adds a deep savory backbone balanced by palm sugar and fresh bird's-eye chilies.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) whole prawns (head-on if possible), shell on for best flavor; deveined
• •40 g (10 to 12 large cloves) garlic, finely chopped
• •2 g (about 2 tsp) freshly cracked white peppercorns, coarsely crushed, not fine powder
• •5 g (about 4 to 5) bird's eye chilies (prik kee nu), crushed; adjust to taste
• •15 ml (1 Tbsp) fish sauce, Thai brand such as Tiparos or Golden Boy preferred
• •15 g (1 Tbsp packed) palm sugar, finely chopped; light brown sugar is the closest substitute
• •20 ml (4 tsp) water
• •15 ml (1 Tbsp) neutral oil, vegetable or rice bran
• •10 g (about ¼ cup) fresh coriander leaves and stems, for garnish, optional

Steps

1. 1 Pat the prawns very dry with paper towels. Shell-on, head-on prawns give the most flavor and look traditional; a home cook may substitute peeled tails and add a splash of shrimp stock at the end.
2. 2 In a small bowl, stir together the fish sauce, palm sugar and water until the sugar mostly dissolves. Have this sauce ready by the wok.
3. 3 Heat the oil in a wok over medium-high heat until it just begins to shimmer. Add the chopped garlic and stir constantly for 30 to 45 seconds, until pale gold and fragrant; immediately scoop out and reserve on a plate. Do not let it brown to dark or it will turn bitter.
4. 4 In the same oil, add the prawns in a single layer. Sear 45 to 60 seconds on the first side until the shells turn bright orange, then flip and cook another 30 to 45 seconds until just opaque. The prawns should curl into a loose C shape; an over-tight O means they are overcooked.
5. 5 Return the reserved garlic to the wok along with the cracked white pepper and crushed chilies. Toss for 15 seconds so the aromatics coat the prawns.
6. 6 Pour the fish sauce-sugar mixture around the rim of the wok and toss vigorously for 20 to 30 seconds, until the liquid reduces to a thin glossy glaze that clings to the shells and no watery puddle remains on the bottom.
7. 7 Off the heat, scatter the coriander over the prawns and serve immediately with steamed jasmine rice.
8. 8 FOOD SAFETY (raw prawns): Prawns are fully cooked when the flesh is opaque all the way through, the shells are bright orange-red, and an instant-read thermometer inserted into the thickest part reads at least 63 °C / 145 °F. Eat the same day; do not leave at room temperature for more than 2 hours.