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Krapao Moo Sap
Thai Holy Basil Stir-fry with Pork
An iconic Thai street food dish featuring savory minced pork stir-fried with fiery chilies, garlic, and the distinct peppery aroma of holy basil. This quick and intensely flavorful dish is best served piping hot over jasmine rice, often crowned with a crispy fried egg.
đ§ Ingredienser
- 300 g Ground pork(Preferably 20% fat for best flavor and texture.)
- 2 cups Holy basil leaves (Bai Krapao)(Packed loosely. Holy basil has a unique peppery, slightly anise-like flavor distinct from Thai basil or Italian basil. If unavailable, a mix of Thai basil and a tiny pinch of anise seed can be a substitute, but the flavor will differ.)
- 5-10 Thai bird's eye chilies(Adjust to your spice preference. For milder heat, remove seeds.)
- 5-7 cloves Garlic(Larger cloves may require fewer.)
- 2 tbsp Fish sauce(Use a good quality Thai fish sauce.)
- 1 tbsp Oyster sauce(Adds umami and a slight sweetness.)
- 1 tsp Soy sauce (optional)(For added depth of flavor, especially if pork is lean.)
- 1/2 tsp Sugar (optional)(To balance the saltiness and spice.)
- 2-3 tbsp Vegetable oil or other neutral oil(For stir-frying.)
- 2 servings Jasmine rice(Cooked, for serving.)
- 2 Eggs(For frying, optional but highly recommended.)
đšâđł Instruktioner
- 1
Prepare the aromatics: Roughly chop the Thai chilies and garlic cloves. You can use a mortar and pestle to pound them into a coarse paste for a more intense flavor, or finely mince them with a knife.
â±ïž 5 minutes - 2
Heat the wok or large skillet over high heat until it begins to smoke slightly. Add the vegetable oil and swirl to coat. The oil should be very hot â this is crucial for achieving the characteristic 'wok hei' (breath of the wok) flavor.
â±ïž 1 minute - 3
Add the pounded or chopped chili-garlic mixture to the hot oil. Stir-fry vigorously for about 30 seconds until fragrant, being careful not to burn the garlic.
â±ïž 30 seconds - 4
Add the ground pork to the wok. Break it up with your spatula and stir-fry, continuing to cook over high heat. Stir constantly until the pork is no longer pink and is starting to brown and crisp slightly in places. This should take about 4-5 minutes.
â±ïž 5 minutes - 5
Push the pork to one side of the wok. Add the fish sauce, oyster sauce, and optional soy sauce and sugar to the cleared space. Let them sizzle for a few seconds before stirring them into the pork mixture. This helps to caramelize the sauces.
â±ïž 1 minute - 6
Add the holy basil leaves to the wok. Stir-fry for just 30-60 seconds, or until the leaves are wilted but still vibrant green. Do not overcook the basil, as it will lose its aroma and delicate flavor.
â±ïž 1 minute - 7
Taste and adjust seasoning if necessary. If you prefer it spicier, you can add a dash more fish sauce or a pinch of chili flakes.
â±ïž 30 seconds - 8
While the krapao is cooking, or just before, fry the eggs in a separate pan until the whites are set and the yolks are still runny (kai dao).
â±ïž 3 minutes - 9
Serve the Krapao Moo Sap immediately over hot steamed jasmine rice. Top each serving with a crispy fried egg.
đĄ Proffstips
- âHigh Heat is Key: Use the highest heat setting on your stove and a wok or large, heavy-bottomed skillet. This ensures quick cooking and prevents the pork from becoming mushy.
- âHoly Basil is Essential: The unique peppery flavor of holy basil (Bai Krapao) is what defines this dish. It's not the same as Thai basil or Italian basil. Seek it out at Asian markets.
- âThe Fried Egg (Kai Dao): A runny yolk is the perfect sauce to mix into the spicy pork and rice. Aim for crispy edges on the fried egg.
- âAdjust Spice Level: Thai bird's eye chilies are very potent. Start with fewer chilies if you are sensitive to heat, and remove the seeds for less intensity.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Krapao Moo (Pork): The classic version.
- Krapao Gai (Chicken): Substitute ground chicken for pork.
- Krapao Nuea (Beef): Use finely chopped or ground beef.
- Krapao Talay (Seafood): Can be made with shrimp, squid, or a mix.
- Vegetarian Krapao: Use firm tofu or mushrooms, chopped finely.