Goong Tod Kratiem Prik Thai Prawns Fried With Garlic And White Pepper Two Step Fry

Savor the bold flavors of Thailand with this iconic Goong Tod Kratiem Prik Thai recipe, where succulent prawns are twice-fried to a crispy perfection and infused with the pungency of garlic and the subtlety of white pepper, creating a dish that’s both crispy and aromatic.

Ready Time

40 mins

Yields

6 servings

Ingredients

Prawns (shell-on fresh or frozen, thawed) – 1 1/2 pounds
Vegetable oil – 2 cups
Garlic – 10 cloves, peeled and minced
White pepper – 2 teaspoons
Salt – 1 teaspoon
Cornstarch – 2 tablespoons
Egg whites – 2
Light soy sauce – 2 tablespoons
Water – 2 tablespoons
Chopped scallions – 2 tablespoons (optional, for garnish)

Instructions

Peel the prawns, leaving the tails intact, and pat them dry with paper towels.

Mix the cornstarch, salt, and white pepper in a bowl.

In a separate bowl, whisk together the egg whites, light soy sauce, and water until frothy.

Add the prawns to the egg mixture and mix well to coat.

Heat 1 cup of vegetable oil in a deep frying pan or a deep fryer to 350°F.

Remove the prawns from the egg mixture, allowing excess to drip off, then roll them in the cornstarch mixture to coat.

Fry the prawns in batches until they are lightly golden, about 2-3 minutes.

Remove the prawns from the oil with a slotted spoon and drain on paper towels.

In the same oil, fry the minced garlic until fragrant and lightly golden, about 1 minute.

Increase the oil temperature to 375°F.

Add the fried prawns back into the hot oil and fry until crispy and golden, about 1-2 minutes.

Remove the prawns from the oil with a slotted spoon and drain on paper towels.

Toss the fried prawns with the fried garlic and serve hot, garnished with chopped scallions if desired.

Notes

Use fresh or frozen prawns for this recipe, and make sure to thaw them if they’re frozen. Peeling the prawns while keeping the tails intact may seem fiddly, but it’s worth the extra effort for a nicer presentation.

Don’t over-process the egg mixture, as you want the prawns to hold their shape nicely.

When coating the prawns with the cornstarch mixture, make sure they’re fully coated, but gently shake off any excess. Use a thermometer to ensure the oil has reached the correct temperature, especially between the two frying steps.

Don’t overcrowd the pan when frying the prawns in batches, as this can lower the oil temperature and affect the texture.

Drain excess oil from the fried prawns on paper towels to prevent sogginess. If you want an extra crispy coating, you can chill the coated prawns in the refrigerator for 30 minutes before the second fry.

Serve the Goong Tod Kratiem Prik Thai as soon as possible, while the prawns are still crispy and hot.