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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Spicy Thai Cuisine
2 large spiny-claw prawns
2 tablespoons finely sliced lemon grass
2 sliced prik ki nu
1 tablespoon thinly sliced shallot
1 teaspoon finely sliced kaffir lime leaf
1 teaspoon chopped garlic
2 teaspoons nam pla
1 tablespoon nam prik pao
¼ cup mint leaves
Wash the prawns, cut off the feelers, split open along the back from the head to tail, and remove the veins. Broil slowly over coals of a low charcoal fire, turning frequently. When just done (beware of overcooking) remove to a serving dish. Mix the nam prik pao into the nam pla and lime juice. The taste should be sour, salty and slightly sweet. Mix the lemon grass, chiles, shallot, garlic, and kaffir lime leaf into the sauce and then pour over the prawns. Sprinkle with mint and serve.