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We all love Thai cuisine but what’s the best way to prepare it? Find out through our recipes – brought to you by us from the Thailand’s top chefs. Tips, short cuts to great taste and useful tips to ensure you make the best of the best – Thai food at its dizzy heights, up where it belongs. |
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4- Goon Hom Sabai |
Grilled White Prawn in Egg Nestby Chef Thavee Chantasit
Chef Thavee Chantasit is the Executive Chef of the Katathani Phuket Beach Resort, where he has worked for the past six years. For those of you who want time to relax romantically at home with your loved one yet, at the same time, make something special for dinner, here’s a recipe that is very unusual, looks and tastes fabulous, yet is quick and easy to make. Preparation time: 15 minutes Ingredients: • White prawns: 125 g (about 5 pieces) Preparation and cooking: Put all the ingredients apart from the white prawns and the eggs in a bowl and mix until a paste is formed. Shell the prawns apart from the tails, then mould the shrimp paste around each prawn. Set aside. Whip the eggs in a bowl. Make a cone from a piece of waxed paper with a small opening in the bottom. Heat a non-stick frying pan or crepe pan to medium heat. To make the egg nests, pour a small amount of the whipped egg into the cone and use it to “draw” a rectangular net pattern about 8x10 cm. Make one nest for each prawn. Carefully remove each nest from the pan and set aside. Deep-fry the prawns in medium-heat oil until well cooked. Then wrap each prawn in an egg nest and place them all on a plate decorated with salad leaves and carved or sliced cucumber. Serve with plum sauce or sweet chili sauce. Tip from the Chef: A simpler alternative to the egg nest is to prepare a very thin omelet. Cut the omelet into squares about 8x10 cm and use these to wrap the prawns with. |
