Thai Roasted Chili Fried Rice with Prawns

Step 1

Roughly chop the garlic, Bird’s Eye red and green chilies, and Prik Kee Nu green chilies (if using). Add to a mortar and pestle and pound into a coarse paste. Thinly slice the large red chili at an angle, chop the onion and spring onion, and mince the lemongrass. Pick the holy basil leaves off the stems, then wash and pat-dry with paper towels. Lightly beat the egg in a small bowl. Set everything aside.

Step 2

Peel and devein the prawns if they aren’t already. Then rinse thoroughly and pat-dry.

Step 3

Whisk together the Thai chili paste (Nam Prik Pao), fish sauce, light soy sauce, oyster sauce, tamarind paste, and freshly squeezed lime juice in a measuring cup or small bowl. Set aside.

Step 4

Heat one tablespoon of canola oil in a large nonstick wok. Once hot, add the prawns and cook undisturbed for about a minute. Turn the pieces over and cook for another 30 seconds, then stir-fry for 10-20 seconds. Switch off the heat and use a slotted spoon to transfer to a clean bowl, then set aside.

Step 5

Heat 1.5 tablespoons of canola oil in the wok over medium-high heat. Once hot, add the onion, spring onion white parts, and lemongrass. Sauté for 1-2 minutes until the onion starts to lightly brown and everything is fragrant. Next, add the garlic chili paste mixture and thinly sliced large red chili. Stir-fry for 30-40 seconds.

Step 6

Add the rice and pour the sauce on top. Stir-fry, breaking up the lumps as you go, until the rice is evenly coated in the sauce.

Step 7

Add the shrimp and ground white pepper, and toss to combine with everything.

Step 8

Push everything to the side of the wok and add the remaining ½ tablespoon of oil. Pour in the egg and allow it to set for 20-30 seconds, then scramble and toss to combine with everything in the wok.

Step 9

Toss through the Thai holy basil leaves and spring onion green parts until the basil has wilted, then switch off the heat.

Step 10

Divide the fried rice evenly onto plates. Garnish with more chopped spring onion and chopped coriander. Serve with cucumber slices and lime wedges for squeezing if desired.