Barbecued prawns

Barbecued prawns

Kung phao

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From
South East Asian Food

Roasting over charcoal is an ancient method of cooking. For a long time it was largely replaced by frying in much of modern Thailand. Today it is making a comeback, especially in the fashionable coastal resorts of the south.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Select large raw saltwater prawns, scampi, small lobsters, freshwater prawns or yabbies. Remove the feelers and legs of the prawns but leave the top part of the body attached with its shell intact. Leave the shell on the tail as well initially, but split it down the back, remove the vein and push in a dot of butter or margarine to avoid the flesh becoming dry as it cooks. Cook over a low charcoal fire. Split lobsters in half and pour on a little melted butter before grilling.
  2. Do not overcook, and when you take the prawns off the fire, carefully pull the shell off the meaty part of the tail, leaving it on both the upper body and the tail ‘flipper’. Lie the prawns on a plate.
  3. Either of two dressings is recommended: Nam manao, a lime, chilli and garlic sauce, or Phat phrik khing, a fried curry paste sauce. Spoon the dressing over the tail-end of the grilled prawns, garnish appropriately and serve.
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