Kung yang sot makham piak-broiled lobster in tamarind sau
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | pounds | Lobsters |
| 1½ | tablespoon | Palm sugar |
| 1½ | tablespoon | Fish sauce |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Chopped coriander root |
| ⅓ | cup | Thinly sliced shallot |
| ⅓ | cup | Chopped coriander greens |
| 2½ | tablespoon | Tamarind juice |
| 4 | To 5 fried dried small chillies | |
| 1½ | tablespoon | Vegetable oil |
| 1 | tablespoon | Finely chopped garlic |
| 1 | tablespoon | Water |
Directions
Preparation: Put the oil in a wok over medium heat. Fry the garlic, shallots, and coriander root. When browned, remove from the wok and set aside.
Return the wok to the heat. In it, mix the palm sugar, tamarind juice, salt, chillies, fish sauce and water. When the mixture comes to a boil, remove from the heat.
Broil the lobsters and then arrange on a serving platter. Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriander.
From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.