1 stephen ceideburg
1 lb lobsters
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 to 5 fried dried small chillies
1 1/2 tbsp vegetable oil
1 tbsp finely chopped garlic
1 tbsp water
A Recipe for
Kung Yang Sot Makham Piak-Broiled Lobster In
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This is a recipe for Kung Yang Sot Makham Piak-Broiled Lobster In from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 6
Kung Yang Sot Makham Piak-Broiled Lobster In Recipe brought to you by Recipes To-Go