Kung yang sot makham piak-broiled lobster in tamarind sau

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kungyangsotmakhampiak-broiledlobsterintamarindsau

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1/3 c Chopped coriander greens
1 lb Lobsters 2 1/2 tb Tamarind juice
1 1/2 tb Palm sugar 4 To 5 fried dried small
1 1/2 tb Fish sauce -chillies
1/2 ts Salt 1 1/2 tb Vegetable oil
1 tb Chopped coriander root 1 tb Finely chopped garlic
1/3 c Thinly sliced shallot 1 tb Water

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.