Kung Yang Sot Makham Piak-Broiled Lobster In Coconut Sauce
Description
This Thai main features Lobsters, Palm sugar, Fish sauce, Salt, Thinly sliced shallot. It delivers sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-chillies 1 1/2 tb Vegetable oil 1 tb Finely chopped garlic 1 tb Water 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
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Chopped coriander root
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Chopped coriander greens
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 195.5kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 0.7g4%
- Cholesterol 104.4mg35%
- Sodium 3074.3mg129%
- Total Carbohydrate 18.9g7%
- Dietary Fiber 10.0g40%
- Sugars 5.7g
- Protein 24.6g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, broiling, dried, fish, fried, frying, juice, kung, lobster, lobsters, main, makham, palm, piakbroiled, salt, sauce, seafood, shallot, sliced, small
