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Thai Garlic Prawns: Goong Gratiem Prik Thai

Thai Garlic Prawns
This Thai Garlic Prawns recipe is one my Dad adapted from various sources in the hope of recreating a family favourite dish from the Jitlada Thai Restaurant in Luton.

Also known as Goong Gratiem Prik Thai, the Garlic Prawns are sweet, crunchy, and garlicky. This version isn’t quite the same but it is delicious nonetheless, and always inspires a feeding-frenzy in our household.

As this recipe involves deep frying in hot oil do take care with dropping the prawns into the oil. Slow and steady is the best approach to this recipe. Also, the ice cold sparkling water is a great tip for getting a crispy coating to your batter.

Thai Garlic Prawns 

Ingredients

  • Raw Prawns
  • 225ml Ice Cold Sparkling Water
  • 100g Plain Flour
  • 1 Medium Egg
  • Garlic Puree
  • Chilli Flakes
  • Salt

Recipe

  1. Heat the oil to 180C/350F while preparing the batter mixture.
  2. Combine flour, chilli flakes, salt and garlic puree in a bowl. Set aside.
  3. Beat the egg in a bowl and add the iced water. The water needs to be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.
  4. Lightly mix the egg and water mixture into the flour mixture with a fork and beat gently. Don’t worry too much about lumps.
  5. Dust prawns in a little flour, tap any excess flour off, and then dip in batter before place in hot oil. Careful not to fry too many at once as this will lower the temperature of the oil.
  6. When the batter turns light brown, about 4 minutes or so. Using a slotted spoon remove from oil and place on the wok rack, or a wire rack while deep frying the rest of the prawns.
  7. Serve immediately with the dipping sauce of your choice.

Enjoy!

Thai Garlic Prawns: Goong Gratiem Prik Thai

Thai Garlic Prawns: Goong Gratiem Prik Thai

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Crispy, sweet and garlicky prawns. This Thai recipe is a favourite in my family.

Ingredients

  • Raw Prawns
  • 225ml Ice Cold Sparkling Water
  • 100g Plain Flour
  • 1 Medium Egg
  • Garlic Puree
  • Chilli Flakes
  • Salt

Instructions

  1. Heat the oil to 180C/350F while preparing the batter mixture.
  2. Combine flour, chilli flakes, salt and garlic puree in a bowl. Set aside.
  3. Beat the egg in a bowl and add the iced water. The water needs to be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.
  4. Lightly mix the egg and water mixture into the flour mixture with a fork and beat gently. Don’t worry too much about lumps.
  5. Dust prawns in a little flour, tap any excess flour off, and then dip in batter before place in hot oil. Careful not to fry too many at once as this will lower the temperature of the oil.
  6. When the batter turns light brown, about 4 minutes or so. Using a slotted spoon remove from oil and place on the wok rack, or a wire rack while deep frying the rest of the prawns.
  7. Serve immediately with the dipping sauce of your choice.

Notes

As this recipe involves deep frying in hot oil do take care with dropping the prawns into the oil. Slow and steady is the best approach to this recipe.

Also, the ice cold sparkling water is a great tip for getting a crispy coating to your batter.

You might also like Coconut Prawns

Check out my other recipes here