A flavorful and spicy dish featuring prawns cooked with fresh Thai basil and a blend of savory sauces.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
1 pound large prawns, peeled and deveined
2 tablespoons vegetable oil
4 cloves garlic, minced
2–3 Thai bird chilies, sliced (adjust to taste)
1 red bell pepper, sliced
1 cup fresh Thai basil leaves
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon lime juice
Cooked jasmine rice, for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies, sautéing for about 30 seconds until fragrant.
Add the prawns to the skillet and cook for 2-3 minutes, stirring frequently, until they turn pink and opaque.
Stir in the sliced red bell pepper and cook for another 2 minutes until slightly tender.
In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, sugar, and lime juice. Pour this sauce over the prawns and bell pepper, stirring to combine.
Add the fresh Thai basil leaves and cook for an additional minute until the basil is wilted and fragrant.
Remove from heat and serve immediately over cooked jasmine rice.
Notes
For a milder version, reduce the number of chilies or substitute with bell pepper for sweetness.
You can also add vegetables like snap peas or broccoli for extra nutrition and color.