Chilli Banana shares their recipe for a fiery king prawn stir-fry
FOR authentic Thai cooking in Manchester, you won't find much better than Didsbury's Chilli Banana. May Wakefield, the founder and head chef there, grew up on a farm in Thailand, learning many of the dishes she serves in her restaurants. Her methods and ingredients are all grounded in the traditional Thai way of cooking – and you can taste the difference this makes immediately.
It's packed with flavour and wonderfully fast to make – just five to seven minutes from start to finish.
Here she shares her recipe for pad krapow gung – a fiery stir-fry featuring king prawns, Thai chilli, and holy basil. It's packed with flavour and wonderfully fast to make – just five to seven minutes from start to finish. (You'll need to get your side of steamed rice on before you start.)
If you're struggling to find any of the ingredients, try Siam Smiles supermarket in Chinatown.
Pad Krapow Gung
Ingredients:
For an idea of quantities, watch the video.
- King prawns
- Onion
- Thai chilli
- Holy basil
- Oyster sauce
- Garlic oil
- Soy Sauce
Method:
Heat the garlic oil in the wok and add the king prawns and onion. Cook for a minute then add the oyster sauce, soy sauce, and Thai chilli, stirring the dish all the time. Cook for a couple of minutes, then finally add the holy basil and cook for half a minute. Serve with a side of steamed rice.
Can't be bothered with the washing up? Head to Chilli Banana in Didsbury and enjoy a dish of their Pad Krapow Gung for £12.95.
