Literally the Thai name means poured prawns, reflecting the vegetables and sauce that are poured over the prawns. There are two main parts to it, the Chinese cabbage thick sauce-like soup, and the prawns. Both parts are normally combined on the same plate with the souped poured over the prawns.
Ingredients 2 People
20 gms Mushroom
20 gms Garden Peas
30 gms Green Cabbage
1 Tablespoon Cassava Starch
350 ml Water
2 Tablespoons Light Soy Sauce
1 Chicken Stock Cube
1/2 Teaspoon Sugar
3 Garlic Cloves
1/2 Black Pepper
1. Clean the prawns, remember to cut down the back and remove the black thread gut.
2. Peel the garlic and fry for a few seconds, then add the prawns and fry for 1 minute. Place them on the serving plate.
3. Boil the water with the stock cube. Add the sugar, light soy sauce and cook until the soup is just boiling. Then turn the heat to low.
4. Chop the mushrooms and green cabbage and add to the soup.
5. Add the peas.
6. Mix the cassava starch with 40 ml water and add to the soup. Stir for a few moments for the soup to thicken.
7. When you are ready to serve, pour the soup over the prawns and sprinkly with black pepper.
Vinegar (Guests can add a dash to make the dish sour)
Dried Flake Chilli