Garlic Pepper Prawns Goong Tod Gratiem Prik Thai Food

GOONG TOD KRATIEM PRIK THAI (PRAWNS FRIED WITH GARLIC AND WHITE PEPPER)

Steps:

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

GARLIC PEPPER PRAWNS (GOONG TOD GRATIEM PRIK THAI)

Steps:

• Blend garlic pepper paste. Using a mortar or a blender, blend garlic, coriander root and black peppercorn until it forms a paste. Set it aside.
• Add seafood and seasoning. In a mixing bowl, add 1 tbsp fish sauce and prawns and mix well. Heat a non-stick pan with 3 tbsp vegetable oil on medium heat. Next, add garlic pepper paste into the pan and stir for about 15 seconds or until it's fragrant. Next, add the seasoned prawns in. Season with oyster sauce, soy sauce sauce, and 1 tbsp fish sauce and sugar. Stir to combine. Transfer prawns to a serving plate and set it aside.

GARLIC PEPPER CHICKEN - MIX BOWL THAI (GAI TOD KRATIEM PRIK TAI)

Steps:

• Combine chicken, minced garlic, ground white pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly.
• Allow to marinate for at least 1/2 an hour in the refrigerator.
• Preheat a frying pan over high heat and add peanut oil.
• Heat oil for 2 minutes and place the marinated chicken pieces in the pan.
• Cook for 5-10 minutes.
• Drain left over oil from chicken (I usually just poor the oil into a can and keep the chicken in the pan) on paper towels.
• serve with jasmine rice or sticky rice, lettuce leaves, and cucumber slices.

THAI PORK WITH GARLIC & PEPPER (MOO TOD KRATIEM PRIK THAI)

Steps:

• Grind the garlic and coriander root in a mortar or blender. If using blender, add just enough oil to aid in the grinding.
• Spread the garlic and coriander root mixture together with salt and ground white pepper over the pork and marinate them about 2 hours at room temperature or overnight in the refrigerator.
• In a wok, heat oil on a high heat.
• Deep-fry the pork about 5 minutes until they are cooked or become golden brown.
• Place the pork over lettuce leaves on a plate and serve with rice.