Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Kung Phet Bai Phak Chi Lae Phrik (Prawns with Coriander Leaves and Chili) กุ้งเผ๊ดใบผักชีและพริก

Recipe from: The Foods of Thailand

350 g (12 ounce) raw prawns (shrimp)
1 garlic clove, finely chopped
1 tablespoon coriander (cilantro) leaves, finely chopped
½ to 1 long red chili, seeded and finely chopped
2 teaspoons lime juice
2 teaspoons vegetable oil
1 teaspoon sesame oil
1 ½ teaspoons light soy sauce
1 tablespoon oyster sauce
¼ teaspoon ground white pepper
4 bamboo sticks

Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly (leave each prawn joined along the base and at the tail).

Put the garlic, coriander, chili, lime juice, both oils, light soy sauce, oyster sauce, and ground white pepper in a shallow dish and mix well. Add the prawns to the marinade and mix to coat the prawns. Cover with plastic wrap and marinade for at least 30 minutes, or overnight.

Soak the bamboo sticks in water for 1 hour to help prevent them from burning during cooking. Thread the prawns onto the skewers.

Heat a barbeque or grill (broiler) to high heat. If using a grill, line the tray with foil. Grill (broil) the prawns a good distance below the high heat for 8 to 10 minutes on each side. If you cook them directly on a barbeque plate they will cook more quickly, about 4 to 5 minutes. Turn prawns sticks frequently until the prawns turn pink and are cooked through. You can brush the marinade over the prawns during cooking. Serve hot.


Search for Recipes, Search using Google, or Return to Cookbook Index