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Immune Booster

Immune-Boosting, Local Recipe Pak Waan Stir-fried with Shrimp

Story

“Pak Waan Paa” or “Pak Waan” is a perennial plant local to Thailand with great longevity. It can be harvested in only a specific season. It’s ubiquitous in March-May and becomes rarer during other times of the year, hence cheaper price in season. The common parts to consume are tips, young leaves, and young blossoms. It can be cooked in various ways. One of those is to stir fry using the tips or young leaves which is an easy method. Just stir fry the vegetable with cooking oil, sauce and later meat such as minced pork or chicken and shrimp can be added.

It is a modern iteration of the local ingredient because it is believed that the Thai adopted stir frying from the Chinese. As mentioned in the book ‘The Saowabhas’ Recipes’ of the Saipunya association, Chinese vegetables such as Chinese cabbage, cabbage, Chinese kale, chive, crown daisy, etc. were brought into the region by Chinese immigrants. They were usually cooked with a Chinese method which is stir-frying in an iron wok with high heat, seasoned with sea salt, soy sauce, soybean paste, or Cantonese fish sauce. This cooking method was later adopted by Thai people to cook local vegetables. In the past, they usually consume vegetables fresh with chili paste or dippings. If cooked, they would rather use boiling or steaming.

Health Benefits

‘Immune-Boosting, Local Recipe Pak Waan Stir-fried with Shrimp’ can help prevent Covid 19.
This stir-fried dish is made from easily found, crispy vegetables known as “Pak Waan” stir-fried with big juicy shrimps. The main ingredient that gives the dish such an amazing taste is Pak Waan, a local Thai vegetable with a list of beneficial nutrients ranging from vitamin A, B, C, D to calcium, phosphorus, and beta carotene.

  • ‘Pak Waan’ helps reduce inflammation and boost immunity.*
  • ‘Garlic’ enhances immune function.
  • ‘Shrimp’ gives protein which helps boost the immunity function.**

Ingredients

  • wild watercress 50 gr
  • tiger prawns 90 gr
  • garlic chopped 5 gr
  • red chili sliced 2 gr
  • oyster sauce 10 gr
  • soy sauce 5 gr
  • white pepper 1 gr
  • sugar 5 gr
  • cooking oil 50 gr

Directions

Pick the wild watercress leaves.

Sautee the garlic and prawns together.

Add the wild watercress.

Season with oyster sauce, soy sauce, pepper and sugar.

Combine ingredients thoroughly and serve.

Reference
*Food-navigator.com. Fight COVID-19 with dairy? China industry associations issue consumption guidelines to build immune resistance.
Turkish Dietetic Association. Turkish Dietetic Association’s Recommendations on Nutrition and COVID-19
**Herbal database Faculty of Pharmacy Ubon Ratchathani University. Pak Waan Baan -http://www.phargarden.com/main.php?action=viewpage&pid=77
– Prakoso YA, et al. The Role of Sauropus androgynus (L.) Merr. leaf powder in the broiler chickens fed a diet naturally contaminated with aflatoxin. Hindawi Journal of Toxicology. 2018; Article ID 2069073, https://doi.org/10.1155/2018/2069073
– Madhu CS, Manukumar HM, Basavaraju P. New-vista in finding antioxidant and anti-inflammatory property of crude protein extract from Sauropus androgynus leaf. Acta Scientiarum Polonorum Technologia. 2014;13(4):375-83