Follow Me on Pinterest

Here’s another recipe from the Blue Elephant Cooking School. This is not a dish I was intimately familiar with by name. However, the flavors are instantly recognizable. This dish would be perfect accompanied by an ice-cold beer while sitting out on the beach at sunset

. The dish is very simple to prepare and, while featuring a complex flavor profile, easy for those newer to Thai food to appreciate. You’d have no trouble serving this to anyone ranging from kids to picky adults.

The ingredients to this one are more straightforward than some of the other Blue Elephant recipes… not that those recipes are difficult, just that the ingredients can be a bit harder to source fresh outside of Thailand. I would say any large grocery store should have canned longan and if not most large cities have an Asian foods market. Since it’s a canned fruit you can prepare this dish year round.

Koong Saam Rod (Spicy, Sweet & Sour Stir Fried Prawns)
Ingredients (portion for 1 serving)
5 Pieces Prawns
40 G Canned Longan (5-6 pieces)
30 G Pineapple (cut into small pieces or diced pieces)
20 G Bell Pepper (cut into squares)
30 G Sweet Onion (bite size pieces)
5 G Ginger (julian)
1 Stem Spring Onion (cut 1cm long)
1 Stem Coriander (small pieces)

Ingredients for Paste Making
8 G Big Clove of Garlic
6 G Coriander Root (1 Stem)
1/4 TSP White Pepper

Ingredients for Cooking and Seasoning
1 1/2 TBS Vegetable Oil
1 TBS Fish Sauce
1 TBS Sugar
1 TBS Chilli Sauce
1 1/2 TBS Ketchup
1 TBS Tamarind Juice
1/2 TBS Rice (white) Vinegar
4 TBS Chicken Stock


In a mortar, pound the ingredients for paste making together. Heat up the wok and add Oil. Add the paste from the mortar. Add prawns, stir fry until the prawns are a bit cooked. Add the sweet onion, ginger, pineapple, & bell pepper. Add chicken stock and continue to stir fry. After a moment season with fish sauce, sugar, chilli sauce, ketchup, tamarind juice, & rice vinegar to taste. Add canned longan. Just before turning off the heat add spring onion and chopped coriander.

Recipe courtesy of Blue Elephant Cooking School in Bangkok. Read about my experiences of a morning program class here.


Pin It