Goong Tod Kratiem Prik Thai (Prawns Fried with Garlic and White Pepper)

4.0
(3)

This dish is a classic Thai preparation of protein. It's a very satisfying dish, especially made with shell-on shrimp. We eat shrimp, shells and all, so we don't miss out on any flavor. It's also a kid-friendly dinner dish. Serve with lots of rice.

2
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Servings:
4
Yield:
1 pound

Ingredients

  • 8 cloves garlic, chopped, or more to taste

  • 2 tablespoons tapioca flour

  • 2 tablespoons fish sauce

  • 2 tablespoons light soy sauce

  • 1 tablespoon white sugar

  • ½ teaspoon ground white pepper

  • ¼ cup vegetable oil, divided, or as needed

  • 1 pound whole unpeeled prawns, divided

Directions

  1. Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.

  2. Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

Tips

Use wok instead of skillet, if desired.

Prawns can be fried in three batches or more, if needed, depending on the size of your skillet or wok.

Nutrition Facts (per serving)

377 Calories
25g Fat
20g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 377
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 20%
Cholesterol 157mg 52%
Sodium 1118mg 49%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 21g
Vitamin C 3mg 17%
Calcium 75mg 6%
Iron 2mg 8%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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