| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- 100% new jasmine rice, Chat brand, cooked
- 3 river prawns, size 5 pieces/1 kilogram
- 500 ml. Oil for frying shrimp
- 1 tablespoon oil for frying fluffy shrimp
- 1 ½ tablespoons red curry paste
- 4 leaves, torn kaffir lime leaves
- 1 tablespoon palm sugar
- 15 grams of shrimp paste
- 1 ¼ tablespoons fish sauce
- 20 grams of fried pork rinds
- 1 tablespoon ground dried shrimp
- 1 tablespoon ground peanuts
- 2 leaves, shredded kaffir lime leaves
- 60 grams chopped yardlong beans
- 2 salted egg yolks ((for garnish))
- Coriander (for garnishing)
- Red chili ((for garnish))
- Salted eggs ((for side dishes))
- Eggplant ((for side dish))
- Cucumber ((for side dish))
- Winged beans ((for side dishes))
Preparation
- Boil the whole shrimp until cooked, then scoop them out and let them cool.
- Remove the meat and shrimp roe. Pound the shrimp meat and stir-fry the roe.
- Heat oil for frying fluffy shrimp. Mix the pounded shrimp with vegetable oil and stir until the shrimp meat breaks up. Fry in a pan with hot oil until it becomes a beautiful raft.
- Heat oil in a pan for stir-frying the crispy shrimp. Add red curry paste and stir-fry until fragrant. Add shredded kaffir lime leaves, palm sugar, shrimp fat, fish sauce, crispy shrimp. Stir-fry until well combined over low heat.
- Add fried pork rinds, dried shrimp powder, stir-fry until well blended. Add crushed peanuts, shredded kaffir lime leaves, sliced long beans, stir-fry until well blended.
- When finished, scoop and serve on a plate. Eat with 100% new jasmine rice, Chat brand, cooked and side dishes.
