Recipe: Pad Krapow (Asian Basil in a Fiery Oyster Sauce)
There’s lots to love in our restaurants at the moment!
This month, we’ve added some exciting new dishes to our menu of delicious street food and signature dishes from across East Asia.

While welcoming in fantastic new flavours and textures, we also want to celebrate an old favourite that has thoroughly earned the right to stay on our menu. Pad Krapow is tasty, fresh, and packed with the authentic herbs and spices you’d expect if you were eating it a night market in Asia. It’s revved-up on our new menu – the chilli count has been doubled, and you can now choose to enjoy it with rump steak !!!

First, introducing the newcomers:
Balinese Pork Belly – With cloves, five spices and nutmeg, you’ll be transported to the subtle spice islands of Indonesia with a dish that is like nothing else on our menu.

Spicy Rebus Noodle Soup – A wonderful ‘good for you’ dish that comes in a silky broth with pork belly, or as a vegetarian option. You’ll wonder how you managed without this soup in your life!

rebus soup
Chicken Massaman Curry – Fragrant spices, potato and peanut pack this classic slow-cooked chicken curry. Served with roti slices.

Our much-loved Pad Krapow – the original prawn recipe:                                                                     Ingredients
2 tbsp vegetable oil
400ml sliced onion
200ml chopped green beans
3 small birds eye chillies, finely
chopped (you can use large chillies, or
a mix, to soften the spice)
3 tbsp garlic, finely chopped
48 blanched prawns (butterflied, if
you can – they look nicer and they
cook better)
4 tbsp oyster sauce
4 teaspoons sugar
4 tbsp dark soy sauce
3 tbsp fish sauce
3 tbsp lime juice
3 tbsp water
400ml sliced red pepper
40 Thai basil leaves
To garnish:
6 fried Thai basil leaves
2 pieces of sliced chilli

Heat the oil in a wok. Add the onion and green beans and stir-fry for 30 seconds. Add
the chilli and garlic and stir-fry on low heat for 10 seconds. Add the blanched butterflied
prawns and stir-fry for 30 seconds.
Add the oyster sauce, sugar, soy sauce, fish sauce, lime juice and water and bring to the boil,
stirring constantly. Reduce the heat and simmer for 30 seconds or until sauce has reduced
by one-third. Add the red pepper and Thai basil leaves and stir for 10 seconds.
Turn onto a plate, garnish with fried Thai basil leaves and sliced chilli and serve.

The spiciness is offset by the sweetness of the oyster sauce and the savoury of the fish
sauce, with the Asian basil coming through shouting, “I’m here too!”. You can use
chicken, or aubergine, instead of prawns, if you like. Serves 4 as a main.

pad krapow1