Recipes Share News About Us Contact

Main Dishes - Meat The Original Thai Cookbook by Jennifer Brennan
Shrimp 1/1/1981


For a printer friendly version of this recipe, click here

Servings: 4 to 8, depending on whether served as main course or side course

This dish can easily be converted to seafood only, or even vegetarian. Kao Pad is normally eaten by itself as a complete one-dish meal, then allow 1 cup cooked rice per person). It can also be served as a buffet dish, and then it will serve more.

4 tablespoons vegetable oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
pound lean pork, diced
4 eggs, beaten and seasoned with salt and pepper
4 cups cooked rice, chilled
2 tablespoons fish sauce (Nam Pla)
1 tablespoon chili sauce
1 green pepper, seeded and finely chopped
1 tomato, chopped
5 green onions (including green), finely chopped
pound cooked Bay shrimp or cooked crabmeat

2 green onions, cut into tassels*
1 cucumber, sliced decoratively**
3 tablespoons coriander leaves (cilantro), chopped
1 lime, cut into wedges

Heat the oil in a wok or large frying pan and fry the onion and garlic until the latter is golden. Add the pork and stir-fry until the pork is just cooked through. Make a hole in the center of the pork, pour in the seasoned, beaten eggs and scramble. Toss in the rice and stir well. Sprinkle the fish and chili sauces over the mixture. In order, add the green pepper, tomato, 5 green onions and shrimp, stirring between each addition to heat the new ingredients thoroughly. Transfer to a large platter and garnish attractively with green onion tassels, cucumber slices, coriander and lime wedges. Serve at once accompanied by extra fish and chili sauce.

*To produce white tassels, clean onion in customary fashion and squarely slice off the roots and cut the bulb where it begins to turn green, discarding the dark green ends. Secure the stem-end (dark green portion( with your fingers, and insert the point of a knife with the blade outward at the base, less than 1/8 inch of the distance from the stem and slice to the point of the onion. Rotate the onion 90 and repeat the slice. Repeat until you have 4 pointed spears. Drop in iced water until ready to use (leave in about 15 minutes). You should have a miniature, white, curly chrysanthemum.

**Using an unpeeled cucumber and a sharp knife, make long, shallow V-shaped incisions with the point of the knife down the entire length, spacing the incisions about -inch apart. When the V cuts have been completed around the circumference, slice it into thin cross sections, which will then have attractive serrated edges.

< Go Back

My Image

Search for a recipe:

Button: Advanced Search
Button: Send this recipe to a Friend

© 2024, | privacy policy | contact us | home