Khao Phad Kung
Khao Phad Kung is an easy and very tasty dish. Thais normally leave the tails and sometimes even the whole scale of the scampi’s in the dish. My husband, like most westerlings, doesn’t like peeling his food. Because there is a lot of flavour in the scale, I cook the heads and remove them from the dish. I love any fried rice, because it can be eaten as a dish on it’s own. It has vegetables and rice at the same time so you only need one wok. What could you want more tasty, easy food and not many dishes to wash.
- a bowl of rice
- baby corn
- spring onion
- broccoli leaf
- oyster sauce
- fish sauce
These vegetables are the ones I used, you can use any vegetable you like.
- Cook the rice not to soft and let it cool down.
- Peel and clean the shrimp, but don’t throw away the heads.
- Wash all the vegetables and slice them in small pieces of your preference.
- Chop the garlic.
- Heat oil in a wok and bake the scampi heads. When they turn completly orange, turn off the heat and remove the scampi heads from the oil.
- Reheat the wok with oil, with an orange color and scampi flavour and add the garlic. Stir for a few seconds.
- Add the vegetables and stir fry until they are half done (the time depends on how you ‘ve sliced the vegetables). Bake your harder vegetables first.
- Add the scampi and stir until they turn slightly pink. Don’t wait until they are completely pink. You don’t want to overcook the scampi.
- Add the rice, oyster sauce, fish sauce, lime and a bit pepper to your flavour. Start with a little, stir it all well together and taste it.
- If everything is to your taste, add and egg and keep stirring until the egg is baked and sticking to your rice. Remove the wok from the fire to avoid burning the rice.