Stir Fried Prawns with Curry Powder and Eggs
(กุ้งผัดผงกะหรี่ ; goong phat phohng galee)

May 18, 2009 · 7 comments · Listen to the Thai name pronunciation

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Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking.

Here is a delicious and simple exception – Stir-fried prawns in curry powder, milk and eggs – A popular Thai seafood recipe which is unique in its use of commercially available curry powder.

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The dish was first created by Teochew Chinese chefs in the numerous Chinese restaurants in Bangkok who used to cater to the working class of Thai-Chinese immigrates, that came to the Kingdom from the Guangdong province in the southern coast of China.

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Stir Fried Prawns with Curry Powder and Eggs Recipe

Ingredients

•    fresh prawns, peeled and deveined
•    ginger, garlic and black pepper paste
•    commercial curry powder
•    white sugar
•    spring onions
•    onions
•    red chilies
•    two fresh eggs
•    fresh milk
•    roasted chili paste
•    roasted chili paste oil
•    light soy sauce and oyster sauce

prepare egg and milk seasoning sauce

•    in a bowl crack two eggs
•    add 1 TBS curry powder
•    add 1/2 TBS white sugar
•    add 1 1/2 TBS light soy sauce
•    add 1 1/2 TBS oyster sauce
•    add 1 TBS roasted chili paste
•    and 1/4 cup fresh milk
•    beat the eggs until all the ingredients are well mixed

stir fry

•    place a wok on a medium heat
•    add oil
•    add ginger, garlic and black pepper paste
•    add 1 TBS curry powder
•    add onions
•    add prawns
•    add water as needed
•    stir fry until onions are soft and prawns are done
•    add egg and milk mixture
•    mix well, and gently scramble the eggs
•    add spring onions and red chilies and fry for another last 30 seconds.

finish the dish

•    place the scramble eggs on a serving plate
•    place the prawns
•    garnish with red chilies and spring onions
•    drizzle roasted chili oil

serve hot with hot jasmine rice…

Watch the video:

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Hanuman

Your host at Thaifoodmaster.com

My name is Hanuman, I am the founder and owner of The Ganoksin Project (1996) and Thaifoodmaster (2008). I began my professional life as a physician and ended up manufacturing jewelry in Bangkok. These days I am not actually practicing medicine nor producing jewelry anymore. Thaifoodmaster is my Thai food recipe journal. It's where I write about Thai food in general and especially about the food that I prepare and eat at home every day. Thaifoodmaster stands up to educate the International community about authentic home-style Thai food cooking. I am fluent in Hebrew, Thai and English, and I would love to know you better….

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Tagged as: Curry Powder, Prawns, Stir Fry

{ 7 comments… read them below or add one }

Chowhound

Hi Hanuman,

I am Pinaygourmet from Recipezaar a.k.a Chowhound on Blogger. I’ve seem a lot of your video tutorials and you do a great job. They are beautifully done and really helpful particularly for newbie cooks like me.

Next to the beautiful food photos, what I find really interesting are the traditional Thai kitchenware that you use for your mis en place. Do you know of any store, on-line or not where I might be able to buy them i.e. your wooden platters and coconut milk container?

Thank you very much.

Hanuman: hi Pinaygourmet, thank you for the kind note. The utensils I am using are part of my personal collection of olds and new utensils. i am visiting a lot of antique shops and small markets and shops to treasure hunt them….. so i am afraid there is no one source which you could find them online…… now, of course you can find new stuff online, to be honest, i have never looked for that kind of stuff online….

cheers
hanuman

Chowhound

Thank you Hanuman, your blog is really beautiful though. I’ve just used some of your technique in making the curry (slowly incorporating the coconut milk and adding the fresh herbs at the last minute) they actually work. The curries I’ve made are more aromatic and I’m really happy with the result.

greenmile

Hi, just wanted to tell you that the deep fried Pomfret looks great, I recently visited India, where my parents are originally from, and we went to a resturant that served Pomfret. Some of the best fish that I’ve had the pleasure of eating. I can’t wait to try your recipe, although, I will have to use either flounder or Red Snapper. I just don’t know where to get Pomfret here in the States.

thanks again
Greenmile

gt

Hello Greenmile,

First, a huge Thank You and heartfelt Namaste to Hanumanji, truly Mahavir, for the extraordinary organization, clarity and effort evident to convey Thai cooking to the world.

Silver & Black pomfret are easily available frozen with Indian & Bangladeshi fishmongers/large grocery stores in areas like New York City [esp.Brooklyn], Edison, NJ, Chicago, Dallas, Sunnyvale, CA, and wherever there are large Asian populations, e.g. Eden Center at Falls Church, VA.

Chinese & Korean fishmarkets/groceries often carry pomfrets or can order them for you.

The American POMPANO, caught near Florida, is [in my opinion] a fresher, meatier and tastier substitute for all pomfret. Do try it. Also the LIONFISH, if you can find some. Why not experiment with monkfish as well? As an Indian aphorism suggests, when in Rome do as the Romans do.

Eva

Hanuman,

Thank you so much for the video on cooking the shrimp curry. I have cooked shrimp curries many times before, and upon seeing your video, I can now do a better presentation.

Also, I was so inspired that I will use this recipe using squid as the main ingredient the next time we have a family get-together. (I belong to a very large family and extended families, and they always look forward to the dishes that I bring to the parties, some of them are your recipes.)

Thank you,

Eva