Kung Yang Sot Makham Piak-Broiled Lobster

Recipe Ingredients

1 lb	454g / 16oz	Lobsters
1 1/2 tablespoons	22ml	Palm sugar
1 1/2 tablespoons	22ml	Fish sauce
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Chopped coriander root
1/3 cup	78ml	Thinly sliced shallot
1/3 cup	48g / 1.7oz	Chopped coriander greens
2 1/2 tablespoons	37ml	Tamarind juice
4		Fried dried small - chiles, up to 5
1 1/2 tablespoons	22ml	Vegetable oil
1 tablespoon	15ml	Finely chopped garlic
1 tablespoon	15ml	Water

Recipe 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, chiles, 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.

Source:
Maggie Workman

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