Pla Larb Prig Recipe
Red snapper in a crispy batter smothered in lightly caramelized garlic, sautéed with onions and peppers. Flavoured with our signature sweet and sour chilli sauce. Garnished with fresh Thai basil leaves.
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Ingredients
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Fish and Batter
Vegetables and Flavoring
Sauce
Method
Preparation of Fish
- 1
Prepare the Batter
In a bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water while whisking until a smooth batter forms.
- 2
Coat the Fish
Dip the red snapper fillets into the batter, ensuring they are well coated.
Cooking
- 3
Fry the Fish
Heat vegetable oil in a deep pan over medium heat. Carefully add the batter-coated fish fillets and fry until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- 4
Sauté the Vegetables
In the same pan, remove excess oil, leaving about 1 tablespoon. Add minced garlic and sauté until fragrant. Then add sliced onions and bell peppers, cooking until they are tender.
- 5
Combine with Sauce
Add the sweet and sour chili sauce to the sautéed vegetables and stir to combine. Cook for an additional 2 minutes.
Serving
- 6
Plate the Dish
Place the crispy fried red snapper on a serving platter and top with the sautéed vegetables and sauce. Garnish with fresh Thai basil leaves.
