Thursday, May 13, 2010
Gung Neung Rat Phrik Manao กุ้งนึ่งราดพริกมะนาว, Steamed Prawns with Chili and Lemon
Most people might not associate steamed dishes with Thai food but there are gems cooked this way hidden behind the more well known curries and salads. Like stir-frying technique, steaming is a Chinese method adopted by the Thais but soon put on their own very unique stamps to it. This is another favourite of my late grandfather, he would catch fresh water prawns or fish in the river by the house and my grandmother would prepare this dish with the freshest ingredients straight from the garden. White fish (whole or fillets), crabs, scallops or fresh water crayfish can be prepared the same way. The best part of this dish is the flavoursome broth like sauce that will make one go for a second serving of rice every time! This is a very economic way of preparing something quite impressive for your guests. If you would like to try the raw version, click HERE for kung chae nam pla (Thai marinated raw prawns)
P.S Finally the internet speed is back to normal, meaning I am now able to do a little bit of blog surfing.
serves 4 as part of a Thai meal
500 g of banana prawns or other medium size prawns
6 to 8 bird chilies (both green and red), chopped*
5 coriander roots, chopped
5 garlic cloves, chopped
1/2 cup of coriander leaves, picked
3 spring onions, cut into 2" length, julienne, soaked in iced water
1 red chili, julienne
1/2 lemon or lime, thinly sliced
1 cup of chicken stock*
3 tbs of lemon juice or lime juice
3 tbs of fish sauce
* adjust the number of chili according to your taste
** mix stock with lemon juice and fish sauce and set aside
Shell prawns but leave the heads and tails intact. use a sharp knife to break up the springy connecting nerves on the undersides, this will prevent the prawns from curling up during cooking.
Butterfly the prawns and remove the sandy vein, flatten it lighly with the blade of your knife.
Prepare the chop ingredients.
Arrange prawns neatly in a shallow plate that would fit in your wok or steamer (place a metal rack in your wok). Place lemon slices, chopped aromatics, half of the spring onion and coriander leaves over the prawns, pour the lemony stock over. Cover and steam on high heat for 7 to 8 minutes.
Remove from the steamer when time is up and top with the rest of the spring onions, coriander leaves and julienne chilies.
Serve immediately as part of a Thai meal, you'll need plenty of rice to go with the delicious tangy sauce.