garlic prawns [kung krathiam]

 

kung krathiam

kung krathiam

  • 8-12 giant fresh water prawns
  • 2 tbsp chopped garlic 
  • 1/4 cup sliced spring onion
  • 1/4 cup finely chopped ginger 
  • 1 tbsp finely chopped conander root
  • 1 tsp pepper 
  • 1-1/4 tsp sugar 
  • 1/2 tbsp fish sauce
  • 1/4 cup vegetable oil 
  • tips of spring onion for garnish 
  1. Wash the prawns, shell and de-vein. Remove the heads but keep the tails intact. 
  2. Fry chopped garlic, coriander roots, and pepper in oil over medium heat until fragrant. Add sugar and fish sauce, stir well. 
  3. Add the prawns and fry until done. Follow with spring onion and ginger, stir to mix then turn off the heat . 
  4.  Spoon onto a serving dish, garnish w,th spring on,on tips as a finishing touch. 
Serves 4 

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