Pad Pak Boong Goong (Stir-Fried Morning Glory with Prawns)
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Ingredients
- 300 g raw king prawns, peeled and deveined
- 300 g morning glory (or spring greens)
- 4 garlic cloves
- 2 fresh red chillies
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 145 kcal
- Protein
- 15.2 g
- Carbohydrate
- 3 g
- of which sugars
- 0.9 g
- Fat
- 7.5 g
- of which saturates
- 0.7 g
- Fibre
- 1.9 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Wash the morning glory and cut into 5cm lengths; if using spring greens, shred the leaves and slice the stalks thinly.
- 2
Crush the garlic and finely chop the red chillies.
- 3
Heat the vegetable oil in a wok over a high heat until almost smoking and fry the garlic and chillies for 20 seconds.
- 4
Add the prawns and stir-fry for 2 minutes until starting to turn pink.
- 5
Add the morning glory and stir-fry for 2 to 3 minutes, tossing constantly, until just wilted but still bright green.
- 6
Season with the fish sauce and soy sauce and serve immediately with jasmine rice.
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