Pad Priew Wan Goong

Pad Priew Wan Goong – Thai Sweet and Sour Shrimp Stir-Fry

Enjoy the delights of Thai food with this stir-fry of shrimps and vegetables served with a delicious sweet and sour sauce.

Pad Priew Wan Goong - Thai Sweet and Sour Shrimp Stir-Fry
  • 150 g peeled shrimps
  • 1 medium cucumbers, diced
  • 1 large tomato, cut into bite-size pieces
  • ½ yellow capsicum (bell pepper), cut into bite-size pieces
  • ¼ small pineapple, cut into bite-size pieces (see notes)
  • 1 medium onion, diced
  • ½ bunch spring onions, cut into 2cm lengths
  • 3 cloves garlic, chopped
  • ¼ cup vegetable stock
  • 1 tablespoon fish sauce
  • ½ tablespoon sugar
  • 3 tablespoons tomato ketchup
  • 2 tablespoons vegetable oil for frying
  1. Stir-fry the shrimps quickly and set aside.
  2. Stir-fry the pineapple, capsicum, cucumber, tomato and onion and set aside.
  3. Mix the tomato ketchup, sugar, fish sauce and stock, ensuring they are well combined.
  4. Heat the oil and stir-fry the garlic until it becomes aromatic.
  5. Add the vegetables, shrimps and half of the spring onions and stir-fry. (see notes)
  6. Turn out onto a suitable serving dish. Garnish with the remaining spring onions.
Canned pineapple can be substituted for fresh

Stir-fry the vegetables only briefly to maintain their crispiness.

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