Summary

Ingredients

• 1 tablespoon vegetable oil
• 500 g shrimp (s), lare
• some water
• 2 cloves garlic
• 3 shallot (s), Thai
• 8 stalks celery, Thai
• 2 chilli pepper (s), long red
• 4 tablespoon curry powder, possibly homemade
• 2 tablespoon soy sauce
• 2 tablespoon oyster sauce
• 2 tablespoon fish sauce (Nam Pla)
• 125 ml coconut milk
• 2 egg (s)
• 2 tablespoon chili paste with soybean oil, Thai (Nam Prik Pao)

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Instructions

1. Devein and peel the prawns, leave the tail on. Chop the garlic and slice the shallots. Cut the celery into pieces about 5 cm long. Cut the chilli peppers diagonally into slices.
2. Mix the coconut milk with Nam Prik Pao (I used 1 tablespoon mild and 1 tablespoon medium-hot. This is difficult to find in Germany, then maybe take less than 2 tablespoons, otherwise it could be too sweet). Whisk well with the eggs.
3. Heat the oil in a hot wok. Briefly sauté the garlic and shallots and add the prawns and stir well. Add the curry powder and a few tablespoons of water, fry for 1 minute and then add the soy sauce, oyster sauce and fish sauce. Stir well.
4. Now add the coconut and egg mixture, mix well and stir for about 1 minute. Add celery and chillies, mix well and season to taste. Serve with fragrant rice.
5. I made the curry powder according to the recipe from Klausi61 from the database. I added pepper and chilli flakes.