Ingredients


2 Tbs. peanut oil oil
15 small dried red chilies (or to your degree of hot)
1 lb. large prawns, peeled and deveined
2 shallots sliced
1/2 red bell pepper cut into 1/2" chunks
1 Tbs. nam plah/fish sauce* or to taste
1 tabs Thai Oyster Sauce
1/2 tsp. sugar
1/2 c. raw toasted cashews (toast in nonstick skillet until golden)

Steam 1/2# of baby spinach just until wilted, set aside

Procedure


Heat a wok over medium heat.
Add the oil and swirl the wok to evenly coat the surface.
When the oil starts to smoke add the chiles and stir-fry for 1 minute.
They should darken but not blacken or burn or they will lend a bitter taste.
Remove the chiles with tongs and set aside.
Increase the heat to medium high, add the bell pepper and stir fry for a minute.
Add the prawns, and stir-fry until they just turn pink.
Add the shallots and stir-fry about 45 seconds.
Add the fish sauce, soy sauce, and sugar and continue stir-frying for another minute.
Add the cashews and the reserved chilies and stir well.

Place the drained steamed baby spinach leaves on to a serving dish, scoup the prawns on to this bed of spinach.

Serves 4