Songkran Special: an award-winning Chili Prawns recipe

Happy Songkran!

The Songkran festival marks the beginning of the Thai New Year, and like most cultures the world over, the celebration is marked with a feast of traditional dishes.

Chef Sanya from The Royal Budha restaurant has a special Songkran gift for us. He has agreed to share his award-winning Chili Prawns recipe!Chef sanyaThe Royal Budha’s Wok Fried Chili Prawns is one of the restaurant’s signature dishes. The dish is a play of authentic Thai flavors married in with chili oil and turmeric.

Try Chef Sanya’s recipe in your own kitchen, and invite a taste of Thailand to your table!

The Royal Budha’s Wok Fried Chili Prawns Recipe

Ingredients:

  • 180 grams prawns
  • 20ml chili oil
  • 10 gram turmeric powder
  • 20 gram Thai celery, chopped
  • 20 gram spring onions, chopped
  • 30 grams red onion, sliced
  • 40 grams capsicum, sliced
  • 30ml oyster sauce
  • 10 grams sugar
  • 10 grams white pepper
  • 30ml cooking cream
  • 100 grams egg, beaten
  • 60ml corn oil
  • 100ml chicken stock
  • 40 grams tapioca flour

Method:

  • Marinate the prawns in tapioca flour and pepper.
  • Deep-fry the prawns in oil on low heat. Set aside.
  • Add garlic to a wok of oil, and stir-fry for a minute or so.
  • Add the prawns and all the other vegetables, and stir-fry for 2 to 3 minutes.
  • Add cooking cream, egg and the remaining ingredients.
  • Add chicken stock and cook for 2 minutes.

Assembly:

  • Plate this dish immediately.
  • Garnish with coriander leaves, a drizzle of Thai chili oil and sprinkle over a few chopped Thai chilies.

Serve with Thai jasmine rice.

Image taken from The Royal Budha website.
Image taken from The Royal Budha website.

Chef Sanya Waengdongbang is a Thai national, and has been one of the key players behind the creation of The Royal Budha, Dubai’s award-winning Thai restaurant located in Holiday Inn, Al Barsha. Read more about Chef Sanya on the restaurant’s website.

Happy Songkran!

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