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Title: Kung Yang Sot Makham Piak (Broiled Lobster in Tamarind Sa
Categories: Blank
Yield: 1 Servings
| 2 1-l | b lo | bsters |
| 1 1 | /2 | tbsp. palm sugar |
| 1 1 | /2 | tbsp. fish sauce |
1/2 tsp. salt 1 tbsp. chopped coriander root 1/3 cup thinly sliced shallot 1/3 cup chopped coriander greens 2 1/2 tbsp tamarind juice 4 or 5 fried dried small chillies 1 1/2 tbsp. vegetable oil 1 tbsp. finely chopped garlic 1 tbsp. water
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.
Serves two.
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.
Actually this one looks pretty simple as well, but it sure will taste different from a simple lobster with drawn butter...
Posted by Stephen Ceideberg; July 8 1992.
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