Thailand / Main
Pad krapow
Minced pork fried with chilli, garlic and holy basil. Five minutes from start to plate.
Ingredients
- Minced pork, coarsely minced300 g
- Holy basil40 g
- Thai chillies5
- Garlic5 cloves
- Oyster sauce2 tbsp
- Fish sauce1 tbsp
- Dark soy sauce1 tsp
- Sugar1 tsp
- Eggs2
- Cooked rice300 g
- Neutral oil4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Pound the garlic and chillies to a rough paste in a mortar. A mortar gives a different result from a knife: the juices come out and reach the oil.
Mix the oyster, fish and soy sauces with the sugar in a cup — there will be no time once the pan is hot.
Heat the wok with two spoons of oil, throw in the paste and fry for twenty seconds, to the smell.
Add the pork and leave it alone for a minute, then break it up and fry two minutes more. Pour in the sauce and let it coat the meat.
Off the heat, stir in the basil — the residual heat wilts it in seconds. In the same pan fry the eggs in the rest of the oil until the edges go lacy.
