Goong Tod Kratiem Prik Thai (Shrimp Fried with Garlic and White Pepper)

    (2)
    20 mins

    This dish uses a classic Thai preparation method of protein. It might not sound like much, but it's a very satisfying dish, especially made with shrimp that's shell-on. We eat the shrimps shell and all, as to not miss out on any flavor. It's also a very kid-friendly dinner dish.

    Toi

    Bangkok (Krung Thep Maha Nakhon), Thailand
    7 people made this

    Ingredients
    Serves: 4 

    • 6 tablespoons vegetable oil or lard
    • 8-10 garlic cloves, depending on size, chopped
    • 1/2 teaspoon white pepper, ground
    • 2 tablespoons fish sauce
    • 2 tablespoons light soy sauce
    • 1 tablespoon sugar
    • 2 tablespoon tapioca starch
    • 500 grams medium size shrimp, ideally shell-on

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix the garlic, white pepper, fish sauce, soy sauce, sugar and tapioca starch in a bowl. Toss the shrimp well in the mixture.
    2. Heat 2-3 tablespoons fat in a heavy frying pan or wok over high heat. Add a third or half of the shrimps and fry until golden brown and crispy, turning once. Repeat with the rest of the fat and shrimp.
    3. Serve immediately with lots of rice.

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    Reviews and ratings
    Global ratings:
    (2)

    Reviews in English (3)

    Keralucu
    1

    Khun Toi - thank you so much for this recipe! Goong Thord Kratiem Phrik Thai (or Pla Muek which is what I made it with) is one of my hubby's favourite Thai dishes and I have tried countless recipes but never found one that quite hit the spot - until this one. I made it last night and it was a total success - he couldn't stop raving about it. I threw a big handful of coriander on the finished dish which made it perfect. Will definitely use this one again. Khob khun mak kha!  -  05 Feb 2011

    Keralucu
    0

    Something else. It didn't need much tweaking - I added a couple of dashes of Maggi seasoning sauce to the marinade and a large handful of fresh coriander leaves right before serving - perfect!  -  05 Feb 2011

    by
    1

    Made as written except that shelling and deveining shrimp is a must for us. The fish sauce smells strong and overpowering at first but stick with it because it tones down as the shrimp is fried. This was so good that I didn't even mess with fixing rice but ate it as is with some dipping sauce.  -  06 Feb 2016  (Review from Allrecipes US | Canada)

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