Crouching tiger prawn, hidden dragon fish sauce

The end of summer is approaching, the heat is firing away its last strength, warming our shoulders, roof tops and bellies :). Time for another Thai classic, perfect for the summer time, something to do with your spare prawns you bought from the fish market near your beach house. It takes only 15 min to make this recipe and there are so many different things you can do with it!- serve at as a tapa on a canapé, as a main course with steamed jasmine rise, sprinkle it over gem lettuce leaves and have it as a salad or cool it down and make it into a tramezzino sandwich. Variety is great, possibilities are endless, the taste is fantastic!

Prawns with holy basil

Serves two


2 tbsp. oil
2 garlic cloves, finely chopped
2 small fresh red or green chilies, finely chopped
6-8 raw tiger prawns, peeled and de-veined
1 medium onion, halved and roughly sliced
2 tbsp. fish sauce
1 tbsp. light soy sauce
20 holy basil leaves



  1. Prep the vegetables
  2. Clean the prawns
  3. Fry the garlic and the chilies in a pan with some oil until the garlic is golden brown in color
  4. Add the prawns, stir well for 2-3 min
  5. Add the remainder of the ingredients, mixing well for another 5 min
  6. Serve three on a starter size place with a nice bunch of basil on top

Bon appetite!

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