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

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Kung Kamkram Phat Nam Phrik Phao (Spiny-Clawed Prawn with Roasted Chile Sauce) กุ้งก้ามกรามผัดน้ำพริกเผา

Recipe from: Thai Seafood

1 large spiny-clawed prawn weighing about 700 grams (about 1 ½ pounds)
2 tablespoons nam prik pao
1 teaspoon sugar
2 tablespoons milk
1 sweet pepper
1 thinly sliced red spur chile

Wash the prawn and separate the body and the head. Peel the shell from the tail, putting the tail fan aside. Cut the meat into chunks.

Heat milk in a frying pan. As it is coming to a boil, stir in the chile paste, and then the prawn meat and sweet pepper, adding sugar to taste. Add the spur chile, and stir until done. Then dip onto a serving plate forming a long mound.

Broile the head and the tail fan. When done, place at either end of the mound on the serving plate to give a prawn-like appearance. Then decorate with tomato slices.


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