Thai Prawns in Broth Recipe

Serves/Makes: 3 – 4

Ingredients:

• 1 pound (454 g) fresh prawns (shrimps)
• 2 tablespoons citron juice
• 2 teaspoon thinly sliced citron rind
• 1 tablespoon thinly sliced pork fat
• 1 1/2 tablespoons chopped garlic
• 1 teaspoon sliced hot chili
• 2 tablespoons roasted peanuts without skins
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon pickled garlic brine
• 1 tablespoon coriander leaves
• Small cups (1 for each shrimp)
• 1 plate fried rice-pot crust for garnishing

How to cook:

• Wash the prawns and remove the vein. Squeeze the heads to expel the rich yellow liquid there in and collect this in a bowl.
• Place the pork fat in the lime juice in a second bowl and put the prawns in this mixture to marinate for 10 minutes. Now, lift the prawns, hold them over the bowl collect the liquid, heat in a frying pan, add the yellow liquid, stir, put the lid on the pan. When it comes to a boil, add the prawns, and remove the pan from the stove.
• Put citron and citron rind, together with the garlic, chili, and fish sauce so as to give the broth sour, sweet, and salty tastes, sprinkle peanut on the top.
• Place each prawn in a small cup with some of the broth. Garnish with coriander, and serve with the fried rice-pot crust.

Notes:
The Thai name for Prawns in Broth recipe is Kung Talai.
This recipe is delicious, simple, and really easy to cook.

This recipe for Thai Prawns in Broth serves/makes: 3 – 4

Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Thai