Thai Goong Pad Krachai

Stir-Fried Shrimp with Fingerroot

Jens (Der Reiskoch) Recipes

Recently, there was fresh krachai at the Asian supermarket again. I always like to grab this exciting root, even when I don’t have a concrete plan yet for what to cook with it. This time, I used part of it for a Thai stir-fry with shrimp and yard long beans.

I have written down the recipe for this quick here for you. The dish comes together in just a few minutes. As always with stir-fries, you should have all the ingredients ready to go before you start, so there is no stress once the wok is on the heat.

For this recipe, I used frozen shrimp, and in the following I assume that your shrimp are also ready to go. That means if you use frozen shrimp, they need to be fully thawed, and if you use fresh shrimp, you should peel them and remove the vein beforehand.

Ingredients for 1-2 servings

  • 200g (7 oz) shrimp
  • 4 krachai roots
  • two yard long beans
  • 2 garlic cloves
  • 3-4 Thai chilis
  • 2 kaffir lime leaves
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp light soy sauce
  • 1 tsp palm sugar
  • 1-2 tbsp water
  • 2 tbsp vegetable oil

Preparation

Prep

  1. Peel the krachai and cut it into thin sticks
  2. Cut the yard long beans into 2-3 cm (1 in) pieces
  3. Peel the garlic and cut it into rough pieces
  4. Remove the stem from the Thai chilis and cut the rest into pieces
  5. Pound the garlic and Thai chilis in a mortar into a rough paste
  6. Cut the kaffir lime leaves into very fine strips
  7. Mix the oyster sauce, fish sauce, soy sauce, palm sugar, and water in a small bowl until the sugar has dissolved

Cooking

  1. Heat the oil in the wok over the highest heat
  2. Add the garlic-chili paste and stir-fry briefly until fragrant
  3. Add the shrimp and fry, stirring constantly, until they start turning pink
  4. Add the krachai, yard long beans, and kaffir lime leaves and fry everything briefly
  5. Deglaze with the sauce mixture
  6. Continue frying everything for about a minute while stirring. The krachai should stay slightly crunchy
  7. Remove the wok from the heat immediately
  8. Serve immediately with jasmine rice
Tried this recipe?

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