| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Thai |
Thai, Seafood |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Lobsters |
| 1 1/2 |
tb |
Palm sugar |
| 1 1/2 |
tb |
Fish sauce |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Chopped coriander root |
| 1/3 |
c |
Thinly sliced shallot |
| 1/3 |
c |
Chopped coriander greens |
| 2 1/2 |
tb |
Tamarind juice |
| 4 |
|
To 5 fried dried small — |
|
|
Chillies |
| 1 1/2 |
tb |
Vegetable oil |
| 1 |
tb |
Finely chopped garlic |
| 1 |
tb |
Water |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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