Brian Kennett
Amateur Chef and Foodie Extraordinaire
Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P)
I was reading a new cook book from the guys at Lonely Planet – Thailand From The Source – and came across this recipe Pomelo Salad with Grilled Chicken and Prawns and of course had a play with it and ended up creating Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P). The original recipe was created by Executive Sous Chef Phatsakorn ‘Toto’ Tatiyaphak from Sukhothai Restaurant, Bangkok. This is a recipe from Central Thailand. The name given by the chef is Yam som oh kai yaang kap kung. Wow that’s a mouthful and a half. Yam is basically Thai salad, and are usually savoury as you will see from this recipe. You are going to love this. My Mary said potentially best fried rice she has ever had – I’ll take that all day long! Thanks for the inspiration to the Chef, to The Lonely Planet and the book authors Austin Bush and Mark Wiens – hope you like this version.
This made a whopping salad, easily enough for 4-6 people.
First up I cooked about 10 still shelled prawns in some ghee (butter) and oil, with some salt & pepper and finely chopped garlic. Once nice and pink (5-10 minutes tops) take them off the heat, drain and set aside to cool. Stage one of Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P) done, one of the P’s is now completed.
Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P) second phase, the fried rice and remaining two P’s. You’ll need to get the following elements ready, as this goes fast from here.
- 2x packs of pork mince;
- 1/2 a pomelo – peel it and remove all the pitch to leave just the juicy bits;
- 1 bowl of pre-cooked plain white rice;
- 3 eggs;
- 4 finely chopped Spring onions (just the green bits);
- A good pinch of cracked white pepper;
- 3-4 teaspoons of soy sauce;
- The juice of 1 lime;
- 1x finely chopped chili padi;
- 3-4 finely chopped garlic cloves;
- A good knob or two of ghee or butter; and
- A cup of crushed salted peanuts – I did these simply in the pestle and mortar.
Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P) begins, firstly fry the pork mince garlic, and white pepper in some oil until all the meat is nicely cooked and then set aside. Make sure you keep chopping the mince with a spatula as you don’t want the meat clumping. P number two done.
Fry the three eggs, and then stir them up to a scramble mix. Once they start to set, throw in the rice and mix thoroughly. The in with the soy sauce and back in with the cooked mince. You want this again thoroughly mixed so the texture is nice and even. Off the heat, and stir in the pomelo, peanuts, lime juice and spring onion. Mix it thoroughly again so it ends up looking like the photo. Have a taste. If too sweet add more soy, and if you aren’t getting sour, add some more lime juice. You have very nearly finished my Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P). And yes the final P is done.
Push this in to a bowl and pack it down, then lay that on serving platter and turn upside down and hey presto you’ll have a semi-circle of beautiful fried rice. Yes like making sand-castles. Arrange the prawns out in front and finish off with a slice chili on top. Serve immediately as you don not want the peanuts gong soggy, and you want the pomelo to be fresh too.
So there is my Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P). I think this one is up there in the echelons of some of the best The Semi-Naked Chef work. I urge you to try this one. It’s simple but the outcomes are world class. Let me know how you get on. ENJOY!!!
