Pad Kraprao Guung cook-a-long with Visit Thailand

Pad Kraprao Guung cook-a-long with Visit Thailand

Join Amazing Thailand at Destinations presents Travel 2021 on Saturday 8 May at 4pm where they will be hosting their very own cook-a-long with Chef Yui - a Quarter Finalist on BBC’s MasterChef UK in 2019.

Leading the demonstration, Chef Yui said she chose "Kaproa kuung because it's a delicious and easy Thai street food dish and the audiences also can change to their prefer meat options as well".

Make sure you register for your complimentary access to join the Destinations and the cook-a-long - register here.



Prep Time: 10 minutes
Cooking Time: 30 minutes

- 160g fresh king prawns* (peeled and deveined) 
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 2-3 garlic cloves (peeled and finely chopped)
- 1 handful of green beans (chopped)
- 1 small white onion, sliced thin
- 3-4 Thai bird eye chillis (finely sliced)
- 1 handful of holy basil or Thai basil
- A pinch of ground white pepper
- Half a cucumber, sliced
- 2 cups of cooked jasmine rice
- 2 eggs 
- Deep fry some basil leave for garnish (optional)

*Note: You can use minced pork, chicken, beef, seafood or tofu instead of prawns.

The dish is often served with a Thai chilli and lime dipping sauce called Nam Pla Prik which contains fresh chillies, lime juice, fish suace and garlic.


1 | Add some cooking oil on medium-high heat to a pan or wok, add garlic and chilli, and stir fry until the garlic starts to turn golden and crisp for about 2-3 minutes
2 | Add prawns in and continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan. Add green beans and onion, quickly stir then add soy sauce, oyster sauce and fish sauce. Stir for about 1 minute, then add the sugar, and mix everything together.
Add in the basil. Quickly stir until the basil is wilted (only for about 20 seconds) and add some ground pepper in. You can add a splash of water if the sauce becomes a little dry. Turn off the heat.
4 | On a small highheat pan, add 1-2 tbsp of vegetable cooking oil, add the eggs one at a time. Leave it until the corners of the egg whites become crispy but the yolk is still runny. Take it out and cook another one.
5 | Serve Kaprao with rice, egg and cucumber.

For more information about visiting Thailand head over to or visit their virtual stand at our online event taking place 7-16 May.