Thai food like one kind of Thai culture, is the product of various influences. Starting with Sukhothai and early Ayutthaya was simple as mainly fresh or died fish mixed with rice and vegetables, a few spices, a salty sauce made of fish (fish souce) or shrimp. Contacting with foreign cultures as China India or Europe, it made the development of cooking Thai food.
Today it covers a wide range of dishes many of them regional specialties. Those of northeast are generally regarded as the spiciest. In the south seafood is plenty and Muslim food appears on the menu.
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Saturday, April 21, 2007

Gung Mangkorn Pao

Grilled lobster or prawns

1/2 lobster or 2-3 king prawns (jumbo shrimp)
2-4 tablespoons coconut cream
2 tbsp fish sauce or light soy sauce
pinch of white sugar

Marinate lobster or prawns in coconut cream, fish sauce or soy sauce and sugar for a few minutes. Chargrill until just cooked.

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