Recipe - Kung Yang Sot Makham Piak-Broiled Lobster In Tamarind Sauc

Stephen Ceideburg
1 pound Lobsters
1 One half tablespoon Palm sugar
1 One half tablespoon Fish sauce
One half teaspoon Salt
1 tablespoon Chopped coriander root
1/3 cup Thinly cut or sliced up shallot
1/3 cup Chopped coriander greens
2 One half tablespoon Tamarind juice
4 To 5 fried dried small
Chillies
1 One half tablespoon Vegetable oil
1 tablespoon Finely chopped garlic
1 tablespoon Water

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, 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. ISBN
0943389054.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip