Pad kha-nom pak kard goong (stir-fried radish cake with shrimp)

Main Dish

2 servings

Very Easy

40 min

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Ingredients

• 300 g Radish Cake
• 1 cup Bean Sprouts
• ¼ cup Chinese Chive cut 1 length
• 3 tablespoons Vegetable Oil
• 1 tablespoon Garlic chopped
• 2 eggs
• 5 Shrimps peel and deveined.
• 2 tablespoons Sweet Black Soy Sauce
• 1 tablespoon light Soy Sauce
• 1 tablespoon Sugar
• A pin of ground pepper
• 1 tbsp coriander chopped

Preparation

• Cut Radish cake into square-shaped 1 length size. To prepare the shrimps, clean well and remove the shrimp shell but leave the tails for good appearance and devein the shrimps.
• Heat oil on a wok, medium heat. Bring Radish cake cut to fried until color turn into golden brown and crispy.
• Remove from wok and drain. Set a side. Reheat oil on a wok again put garlic chopped to fried until golden brown and fragrant.
• Add shrimp and stir until shrimp turn to pink. Add Fried Radish Cake and sweet black soy sauce and crack eggs onto fried radish cake and spread evenly around fried radish cake and continue fried until color turn to beautiful yellow.
• Add light soy sauce, sugar and continue stir 1-2 times.. Add bean sprouts and Chinese chive continue stir for 2 rounds and turn off the stove.
• Remove from wok and spoon onto serving plate and sprinkle with coriander chopped and ground pepper..
• Serve immediately with chili sauce, cayenne pepper and pickled chili.

Tanwiratchada

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