Pad Kra Pao
Ingredients
For the Pad Kra Pao
400
g
jasmine rice
1
Tablespoon(s)
cooking oil
400
g
mince alternative
2
Tablespoon(s)
no Fish Sauce
1
Tablespoon(s)
light soy sauce
1
Tablespoon(s)
dark soy sauce
1
Tablespoon(s)
coconut blossom sugar
1
Bunch(es)
thai basil
For the spice paste
2
garlic cloves
2
shallots
1
red bird’s eye chilli
For the vegan fried egg substitute
64
g
water for the EYgelb egg yolk substitute
150
g
water for the Eyweiß egg white substitute
Preparation
1. Cook the jasmine rice according to the instructions on the pack.
2. Make the spice paste. To do so, peel and finely chop the garlic and the shallots. Wash, core and finely chop the chilli. Crush it all into a paste in a mortar.
3. For the Pad Kra Pao, wash the basil, pluck the leaves and set aside.
4. Heat the oil in a wok and fry the spice paste, stirring constantly, until it starts to become fragrant. Add the mince alternative and fry. Add the No Fish Sauce, both soy sauces and the coconut blossom sugar and stir well.
5. For the vegan fried egg, mix the egg yolk substitute with water and mix the egg white substitute with water. In a pan, heat the cooking oil over a moderate heat. Add a dollop of the Eygelb yolk substitute mixture into the middle of the pan. Spread the Eyweiß egg white substitute mixture out around it to create the appearance of a fried egg and cook for a few minutes until the vegan fried egg comes away from the pan easily.
6. To finish, add the basil and heat briefly until the leaves collapse. Serve with the cooked jasmine rice and the vegan fried egg.
Login
