Dutch pad kra pao
A Dutch twist on the Thai classic, using local basil and mint instead of holy basil, with ground beef, garlic, chili, and a trio of sauces, served over rice with a fried egg.
What you need
How Maurice does it
- 1
Cook the jasmine rice according to package instructions.
- 2
Pound the garlic and red chilies in a mortar and pestle into a rough paste.
- 3
Heat 2 tbsp vegetable oil in a wok over high heat. Add the garlic-chili paste and stir-fry until fragrant.
- 4
Add the ground beef and cook, breaking it up with a spoon, until well browned and slightly more done than usual.
- 5
Reduce the heat to low. Fold in the basil and mint leaves.
- 6
Add the fish sauce, soy sauce, and oyster sauce. Stir to combine and let it rest gently for a few minutes.
- 7
Meanwhile, fry the eggs in a separate pan with butter and a little oil until the whites are set but the yolk is still runny.
- 8
Serve the beef mixture over the cooked rice, topped with a fried egg.
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