Friday, September 07, 2007

phad phew waan gung

Phad Phrew Waan Guug : Thai Sweet & Sour White Sea Prawns

This is one of our most favourite dishes when it comes to cooking Prawns.

Comparing between “Thai Sweet & Sour” and “Chinese Sweet & Sour”, I much prefer the Thai version. Not that because I am Thai but it’s because in Chinese version: they use corn four – I always try to avoid using flour in my sauces. The Sour taste comes from using vinegar. Therefore, it tastes too strong and too sharp for me.
In Thai Version, the Sour taste comes naturally & solely from using tomatoes and pineapple. Pineapple, which is naturally fragrant, very much helps to balance the sweet & sour taste. The Thai version is simply & naturally balanced

Thai Sweet & Sour, in general, should always have “Cucumbers” but in my very own recipe, you will find none in it. Nothing against Cucumbers, I love them to bits but I love them fresh not cooked.

In Thailand, there are many kind of Prawns, I personally like “White Sea Prawns". If they are too expensive for you (almost 1,000 Baht per 1 Kilo – only one dish for 2 people might cost you a thousand baht.) then you can always change to “Tiger” Prawns or any kind of cheaper Prawns that you fancy. Pork or Chicken is also popular and as good.

Find below my very own recipe of “Thai Sweet & Sour White Sea Prawns”

2 Cups of Prawns, cleaned and peeled
1 Cup of Pineapple, diced (into chunks)
1 Cup of Tomato, halved and then quartered
1 Cup of Onion, roughly sliced
1 Cup of Cucumber, roughly cut (Optional)
1 Cup of Bell Pepper, roughly cut (Optional)
2 Tablespoons of Olive Oil (Extra mild & light)
2-4 Tablespoons of Tomato Puree (or ketchub)
2-4 Tablespoons of Soy Sauce
1 Tablespoon of Garlic, finely chopped
1 Teaspoon of Sugar

Spring Onion for Garnish


• heat a wok/cooking pan
• add olive oil
• add garlic
• add Prawns, stir constantly, wait till cooked through
• remove the fried Prawns, keep aside
• in the wok, add onion, fry till becoming soft
• add tomato and pineapple
• add tomato puree, soy sauce and sugar
• add a bit of water (1/4 cup) if you like lots of sauce
• keep stirring to mix everything well for 3-5 mins
• add back the fried Prawns
• remove into the serving plate
• garnish with spring onion
• serve with streamed rice

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