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

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


    7 people made this

    About this recipe: 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

    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

    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 (2)


    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


    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

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