Written by Farida on Saturday, March 19, 2011 at 8:33 AM

Ingredients rice egg:

3 tablespoons oil, for sauteing
3 eggs, beaten off
2 stalks green onion, thinly sliced
300 grams of white rice fluffier
3 stalks coriander leaves, finely sliced
Shrimp stir-fry seasoning:

4 tablespoons cooking oil
1 leek, thinly sliced
5 pieces of curly red chilli, finely sliced
500 g large shrimp, peeled, leaving tails
200 ml thick coconut milk
½ lemon, take the water
5 stalks basil / basil, take leaves
2 tablespoons fish sauce
1 piece red bell pepper, seeded, sliced ​​lengthwise

How to Make Cow Recipe Gung Phat Sai Kai (Thailand):

Egg Rice: Heat a little oil, put the beaten eggs. Stir it into scrambled. Remove and set aside. Saute onion until wilted. Add rice, then cook for 1-2 minutes. Enter the scrambled egg and coriander leaves. Stir until hot rice. Remove and set aside.
Shrimp Stir-fry: heat oil, then enter the green onion and chili. Saute until wilted. Enter the shrimp and coconut milk, stirring until shrimp changes color. Add lemon juice, basil / basil, and fish sauce. Cook until cooked through and sauce thickens. Lift. Set aside.
Heat a little oil, saute the peppers until wilted. Remove, then put into a dish. Serve while warm.

Makes 4 servings


Comment by Barbara @ Modern Comfort Food
4:03 AM #  

This is such a beautiful recipe, Farida, and so very much to my taste. Fresh, wild caught, straight-off-the-boat shrimps are always available in my seaside town, and I have all of the other ingredients in my pantry and fridge now. Thanks so much for sharing. Must try!

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