- 1 lb. medium prawns, shelled and deveined
- 8 ounces bamboo shoots, sliced
- 16 button mushrooms, sliced
- 3 tablespoons peanut oil
- 1 teaspoon fish sauce
- 10 tablespoons hot chili oil
- 6 scallions, cut in 2" lengths
ingredients
directions
1. Cut bamboo shoots into 24 or so wedges, each about 1/2 by 3 inches. |
2. Using a large strainer to hold the prawns, parboil half of them for 3 seconds, until they turn pink on the edges. Be careful not to overcook; the cooking process will be completed later. Drain well and set aside. Do the same with the other half. |
3. Place the bamboo shoots and mushrooms in a well seasoned pan or wok. Heat the pan over high heat without any oil, to remove the excess liquid. |
4. Add the oil to the pan. When oil is hot, add the prawns and pour the fish sauce over them. Stir fry for several seconds. Quickly add the hot chili oil and scallions. Stir fry for about 2 minutes, until done. Serve immediately. |
Notes
 Serving Ideas : Serve over rice. |
Categories
Thai
