Sunday, April 16, 2006

Gung Dong

Or for those of you who don't find Thai recipe names amusing in a puerile way - Marinated Prawns.

In a suitable bowl, mix 3 tablespoons of lime juice, 10 bruised bird's eye chillies, three sliced cloves of garlic and two tablespoons of fish sauce (or nam plah). Stir in a pinch of sugar to taste.

Add to this concoction, 100 grams of peeled, uncooked prawns. I like to eviscerate them and butterfly them, as it helps in the cooking process. Marinate the prawns until they start to redden around the edges. In Thailand, where they don't seem to have digestive disorders, they marinate for a maximum of five minutes. This just about gives the prawns enough time to take on a basic flavour, but not much else. I prefer to marinade for an hour, by which time the prawns are properly 'cooked' in the lime juice.

Sprinkle the finished dish with a little chopped coriander leaf and mint, and serve with icy cold beer.

So who said Easter was all about Simnel cake and hot cross buns?

This recipe has been adapted from David Thompson's seminal work thai food, which anyone who is serious about cooking should study, even if it is pink.

Happy Easter everyone. And now for some chocolate;}#


Blogger Sandra Ruttan said...

Thai food and chocolate?

That's original. Happy Easter James.

April 17, 2006 12:08 am  
Blogger Gabriele C. said...

Frohe Ostern.

We're more traditional and had lamb. :)

April 17, 2006 7:56 pm  

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