Khow Phad Khung Recipe

Name: Khow Phad Khung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 ½ tablespoons olive oil; 5 garlic cloves, crushed; 2 fresh red chilies, thinly sliced; 4 shallots, thinly sliced; 10 fresh prawns, peeled and deveined; 250 g cooked jasmine rice, cold; 1 tablespoon fish sauce; 1 egg; 2 tablespoons chopped chives; 4 spring onions, chopped; 2 small tomatoes, peeled and chopped; salt and fresh ground white pepper; 1 tablespoon chopped fresh coriander, leaf; cucumber, sliced; fresh tomato, sliced; spring onion, whole

Servings: persons

1 ½ tablespoons olive oil
5 garlic cloves, crushed
2 fresh red chilies, thinly sliced
4 shallots, thinly sliced
10 fresh prawns, peeled and deveined
250 g cooked jasmine rice, cold
1 tablespoon fish sauce
1 egg
2 tablespoons chopped chives
4 spring onions, chopped
2 small tomatoes, peeled and chopped
salt and fresh ground white pepper
1 tablespoon chopped fresh coriander, leaf
cucumber, sliced
fresh tomato, sliced
spring onion, whole

1
Heat the oil in a wok and stir fry the garlic, shallots and chilies for about 5 minutes.
2
Add the prawns and stir fry for a further 2 or 3 minutes.
3
Remove the prawns with tongs and set aside.
4
If the rice is stuck together, break it into individual grains with your fingers.
5
Add the rice to the wok and stir fry for a further 5 minutes then add the egg.
6
Stir fry continuously until the egg is cooked and incorporated.
7
Add the fish sauce, chives, sliced spring onions and chopped tomatoes and simmer for 2 or 3 minutes.
8
Season, and then return the cooked prawns to the wok with the coriander, mix into the rice and heat for a minute.
9
Serve with sliced cucumber, sliced fresh tomatoes, whole spring onions and a bowl of chopped fresh chilies in fish sauce and/or soy sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ tablespoons olive oil, 5 garlic cloves, crushed, 2 fresh red chilies, thinly sliced, 4 shallots, thinly sliced, and more.

Yes, Khow Phad Khung falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Khow Phad Khung

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