PRAWN AND HOLY BASIL FRIED RICE

KHAO PHAD KA-PHRAO KUNG

INGREDIENTS
1 cup cooked rice
5-6 tiger or white prawns
1/2 cup sprigs of holy basil
1 tsp. chopped hot chillies
1 cucumber
1 tsp. thinly sliced red spur chilli
1 tsp. chopped garlic
1/2 tsp. sugar
1 tsp. dark soy sauce
1/2 tbsp. frish sauce
3 tbsp. cooking oil
lettuce and carrot for garnish

PREPARATION
1. Wash the prawns thoroughly, shell them leaving the tail fins in place, cut them open along the back, and remove the vein.
2. Heat the oil in a wok. When it is hot, fry the hot chillies and garlic until fragrant. Next, and the prawns and stir-fry.
3. Season with the sugar, soy sauce, and fish sauce, stir to mix well, put in the holy basil and stir-fry a short time, and then add the rice and continue stir-frying until everything is ready.
4. Transfer onto a bed of lettuce arranged on a plate, garnish with the sliced red spur chilli carrot, and serve with sliced cucumber.