Muh phad gratiam prik thai recipe

Muh Phad Gratiam Prik Thai recipe

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Ingredients

2 tbsp	vegetable oil
500 g	pork escalope
½ bulb(s)	garlic or 1 bulb of Thai garlic
10	coriander roots
1 tbsp	light soy sauce
1 tbsp	oyster sauce
1 tbsp	fish sauce
	sugar
2 tsp	white peppercorns
	For the dip:
5 clove(s)	garlic
5	green Thai chillies (prik kee noo), chopped
2 tbsp	lime juice
1 ½ tbsp	fish sauce
½ tbsp	sugar
	coriander leaves or scallions
	To garnish:
	lettuce leaves
	cucumber, sliced

Instructions

Ground peppercorns, garlic and coriander roots briefly in a mortar, then transfer into a blender, add some oil and process until a smooth and well combined paste forms.

Cut the pork in bite-sized slices.

Heat a wok, add oil and fry the paste on medium heat until it smells. Add the meat and stir-fry until golden brown, then reduce heat. Fry for about 5 more minutes or until the meat is done. Season with soy sauce, fish sauce, oyster sauce, and sugar.

For the dip, combine garlic, chilies, lemon juice, fish sauce and sugar and stir well. If you like, add chopped coriander or chopped spring onions.

Arrange the meat on rice and garnish with some slices of cucumber and some lettuce leaves. Serve with the dip.

This dish can also be part of a Thai menu. In this case, serve the rice separately.

Squid can be substituted for pork.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a