serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 long red chilli, coarsely chopped
- 2 small dried red chillies, torn
- 1 large green chilli, coarsely chopped
- 6 garlic cloves
- 1 tsp oyster sauce
- 2 tsp soy sauce
- 1 tbsp fish sauce
- 2 tsp kecap manis
- 1 tsp sugar
- 1 tbsp vegetable oil, plus extra for the egg
- 8 large king prawns, peeled, intestinal tracts removed, tails intact
- 1 cup picked holy basil or Thai basil leaves
- 1 egg
- steamed jasmine rice, to serve
Instructions
- Place the chillies and garlic in a large mortar and use the pestle pound to a very coarse paste.
- Place the sauces, sugar and 125 ml (½ cup) water in a bowl and stir to combine.
- Heat a wok over high heat. Add the oil and fry the paste until very fragrant. Add the prawns and toss to coat. Add the sauce mixture and toss to combine. When the prawns are very nearly cooked, toss through the basil leaves and transfer to a serving plate.
- Heat about 60 ml (¼ cup) oil in the wok and crack in the egg. Spoon a little oil on top of the egg so that it is crispy and cooked on top.
- Serve the egg with the prawns and steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
