The Royal Budha reviewed by The Tezzy Files – Songkran Special
The Songkran festival marks the beginning of the Thai New Year, and like most cultures the world over, the celebration is marked with a feast of traditional dishes.
Chef Sanya from The Royal Budha restaurant has a special Songkran gift for us. He has agreed to share his award-winning Chili Prawns recipe!
Chef sanyaThe Royal Budha’s Wok Fried Chili Prawns is one of the restaurant’s signature dishes. The dish is a play of authentic Thai flavors married in with chili oil and turmeric.
Try Chef Sanya’s recipe in your own kitchen, and invite a taste of Thailand to your table!
180 grams prawns
20ml chili oil
10 gram turmeric powder
20 gram Thai celery, chopped
20 gram spring onions, chopped
30 grams red onion, sliced
40 grams capsicum, sliced
30ml oyster sauce
10 grams sugar
10 grams white pepper
30ml cooking cream
100 grams egg, beaten
60ml corn oil
100ml chicken stock
40 grams tapioca flour
Marinate the prawns in tapioca flour and pepper.
Deep-fry the prawns in oil on low heat. Set aside.
Add garlic to a wok of oil, and stir-fry for a minute or so.
Add the prawns and all the other vegetables, and stir-fry for 2 to 3 minutes.
Add cooking cream, egg and the remaining ingredients.
Add chicken stock and cook for 2 minutes.
Plate this dish immediately.
Garnish with coriander leaves, a drizzle of Thai chili oil and sprinkle over a few chopped Thai chilies.
Serve with Thai jasmine rice.
Chef Sanya Waengdongbang is a Thai national, and has been one of the key players behind the creation of The Royal Budha, Dubai’s award-winning Thai restaurant located in Holiday Inn, Al Barsha. Read more about Chef Sanya on the restaurant’s website.
Source: The Tezzy Files