Fresh water prawns, lemon grass, ginger, shallot, kaffir lime leaves, spring shallot, coriander, red spur chili, lemon rind, kaffir lime, ripe tamarind, palm sugar, and fish sauce.
Burn prawn by directly throwing it into fire. Do not grill it on a grate since the cooked prawn would be too hard. Shell the cooked prawn and tear it in strips and keep it together with prawn oil. Mix it with lime juice, vinegar, finely chopped lemon grass, ginger, and shallot. Blend it with the sour, salty, and sweet as desired. Scoop in it into a small bowl then sprinkled with spring shallot, coriander, kaffir lime leaves, and finely cut red chilies in strips.
Side dish fish
Grilled or fried whole catfish.
Side dish salads
Egg plant, cucumber, white turmeric, and other green salads available.
( Mom Luang Nuang Nillaruttana; 1994; 170,186)
Translator : Aketawan
12 Jan 2002