Holy basil prawns with fried egg.

This is the Thai stir-fry of garlic, chilli and holy basil (kaphrao), made here with prawns. The SBS recipe it follows uses chicken and says shrimp can take its place. The sauce is short and salty, the basil goes in once the heat is off, and a fried egg sits on top, cooked until the white and yolk are set. Serve it over steamed rice.

Use eggs within their date and keep them refrigerated.

Ingredients

• 250 g raw prawns, peeled
• 5 cloves garlic
• 1 long red chilli, or more to taste (optional)
• 1 tablespoon vegetable oil
• 2 teaspoons oyster sauce
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon fish sauce
• 2 tablespoons chicken stock
• 1 large handful holy basil leaves (kaphrao), to finish
• 4 eggs
• 60 ml vegetable oil, for frying the eggs
• Steamed jasmine rice, to serve

Method

1. Pound the garlic, and the chilli if you are using it, in a mortar into a coarse paste.
2. Heat a wok until very hot. Add 1 tablespoon of oil and swirl it around.
3. Add the paste and stir-fry for 15 to 20 seconds.
4. Add the prawns and stir-fry for 1 to 2 minutes, until they have turned pink all over and feel firm.
5. Add the oyster, soy and fish sauces, then the stock. Stir for a few seconds.
6. Take the wok off the heat, toss in the basil, and move everything to a plate.
7. Wipe out the wok and heat the 60 ml of oil. Crack the eggs in, one or two at a time. Stand back, because they spit.
8. Fry until the edges are golden and the white and yolk are set. Lift them out with a slotted spoon and lay them on the prawns.

Tips

• Crack each egg into a small bowl first so it slides into the hot oil in one piece.
• Prawns are cooked when they are pink and firm, so pull the wok off the heat as soon as they are.
• Chill leftovers promptly in a shallow container and eat them within two days.