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

Rated as 4.5 out of 5 Stars

"This dish uses a classic Thai preparation method of protein. It might not sound like much, but it's a very satisfying dish, especially made with shrimp that's shell-on. We eat the shrimp shell and all, as to not miss out on any flavor. It's also a very kid-friendly dinner dish. Serve with lots of rice."
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Ingredients

9 m servings 377 cals
Original recipe yields 4 servings (1 pound )

Directions

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  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.

Footnotes

  • Cook's Notes:
  • Use wok instead of skillet, if desired.
  • Prawns can be fried in 3 batches or more, if needed, depending on the size of your skillet or wok.

Nutrition Facts


Per Serving: 377 calories; 24.7 g fat; 19.5 g carbohydrates; 20.5 g protein; 157 mg cholesterol; 1118 mg sodium. Full nutrition

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Reviews

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Made as written except that shelling and deveining shrimp is a must for us. The fish sauce smells strong and overpowering at first but stick with it because it tones down as the shrimp is fried....

I used Cod and it was delicious!! The coating sticks well and presents well if your entertaining!!