Pad Hed Nam Prik Gapi – Thailand

Ingredients for 3 servings:

• 16 king prawns, peeled and deveined
• 250 g pork schnitzel
• 600 g mushrooms (champignons, oyster mushrooms)
• 10 beans (snake beans)
• 5 chili peppers, red, long
• ½ tbsp Thai shrimp paste (Gapi)
• 10 chili peppers (bird’s eye chilies, 25 in the original, if you dare)
• 5 garlic cloves (25 in the original)
• 1 small onion(s) if you only use 5 garlic cloves
• ½ lime(s), juice, more if needed
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried mushrooms, shrimp and pork with shrimp paste Gapi

Peel and devein the king prawns. Cut the pork cutlets into thin strips. Cut the mushrooms and beans into bite-sized pieces. Slice the long red chilies diagonally into strips. Chop the gapi, bird’s-eye chilies, garlic, onion (optional), juice of about ½ a lime, fish sauce, and palm sugar in a blender and season with lime juice. Heat oil in a wok and fry the paste until fragrant. Add the pork first, then the mushrooms, beans, and chili strips, and fry until almost cooked. Finally, add the prawns and cook until cooked through. Season with fish sauce, sugar, and lime juice. Serve with rice and fresh vegetables (e.g., cucumber, winged beans, or Chinese cabbage).