กุ้งผัดตะไคร้ Goong Pad Takrai (Shrimps and Lemongrass Stir-Fry)
Prepare:
12 big shrimps (peeled, cut, de-veined)
1 tbsp. minced garlic
1 tbsp. red chili peppers (slice diagonally)
2 tbsp. minced lemongrass
1 tbsp. fish sauce
1 tbsp. wheat flour
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. olive oil
Cooking Instructions:
1. Clean the shrimps very well. Mix it with wheat flour and deep fried in vegetable oil.
2. Remove shrimps from the pan and put them on paper towels.
3. In a different pan, add olive oil and use medium heat. Throw garlic, red chili peppers and minced lemongrass. Stir until it smells aromatic. Then add shrimps, fish sauce, soy sauce and
oyster sauce.
4. Serve with jasmine rice.
I applied this recipe, from a famous menu from my Faculty at Ubon Ratchathani University, called Kamoi Dtub(Pork’s liver and lemongrass stir-fry). All of us love this menu. It made from pork liver, dried red chili peppers, red onion and sweet basil. If any of you are in Ubon, the Liberal Arts’s kitchen is right by ILC building which is opposite to the only pink building there. Everybody there is very sweet. For any of you who don’t like liver, you can add shimps as in the recipe above.
Joy \(^o^)/
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