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Thai hash, Pad Krapow

Recipe by: Dak Wichangoen
Serves: 4

Procedure

It is important that you have everything prepared before beginning! Heat up your wok to a high temperature, fry garlic and chilli for about 10-15 seconds in 5 tbsp oil before frying the meat. When the meat is two thirds done, beans and basil (save a little basil for garnishing) are added together with the sauce. Fry well at a high temperature for a few minutes.

Serve with cooked rice and fried eggs.

 

DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).

Ingredients

Sauce

  • 1 dl oyster sauce
  • 2 dl soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp freshly ground black pepper

Stuffing

  • 500 g mincemeat (pork, chicken, beef, fish. Tofu can also be used)
  • 2 cloves garlic (chopped)
  • 2 Thai chilli
  • 400 g green beans of about 2 cm in length
  • 1 bunch Thai basil – coarsely chopped
  • Vegetable oil for frying (with the exception of olive oil)
  • Eggs for fried eggs