Tuesday, July 18, 2006

Thai Sea Food Blog : Today recipe and tips "Kung Ten"

Kung Ten

"Charcoal-Broiled Prawns with Sour Dressing"
Thai Sea Food Blog : Ingredients
- 3 medium-sized spiny-clawed prawns
- 2 tbsp. chopped hot chillies
- 2 tbsp. lime juice
- 2 tbsp. chopped garlic
- 1.5 tbsp. fish sauce
- 1 small coriander leaves
- lettuce

Thai Sea Food Blog : Preparation
1. Wash, shell, and vein the prawns. Remove the pouch, the stomach, in the body above the mouth. Broil over a low heat until about half done; then, remove, split the prawns in half from back to belly all along their length, and arrange on a bed of lettuce which has been prepared on a serving plate.
2. Mix the garlic, chillies, fish sauce, and lime juice in order to get a sauce as hot, sour, and salty as desired. Pour the sauce over the prawns.
3. Garnish with coriander leaves and serve immediately.

Bai Pak Shee (Coriander Leaves)

Use : Tom Yam, Tomkha, soups and salads require coriander leaves as flavorful and colorful garnish.
Medicinal Properties : Aids digestion, prevents constipation, cures scurry, pellagra and beriberi, increases appetite, and relieves cold symptoms.
Method of Preparation : Coriander leaves taste best while fresh. It should be added last when the food is ready to serve.

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