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Ingredientes
- (yam gkoong pow) Serves 4-5 as part of a family-style meal
- 1 lb large prawns (12 to 16 per lb.)
- 2 tsp sea salt dissolved in 1 c. water
- 4 x to 8 red Thai chiles (prik kee noo ), cut into 1/4 inch rounds
- 2 x red serrano, jalapeno, or possibly fresno peppers, cut into 1/4 inch rounds with seeds
- 5 x cloves garlic, chopped (about 1 Tbsp.)
- 3 Tbsp. fish sauce (nahm bplah ), or possibly to taste Juice of 1 to 2 limes, or possibly 3 to 4 Tbsp. to taste
- 2 x to 3 tsp. granulated sugar, to taste
- 2 stalk lemon grass
- 2 x to 3 shallots, halved lengthwise and thinly sliced crosswise
- 2 x green onions (use white and half of green parts), cut into 1/8 inch rounds
- 1/2 c. mint leaves, torn into small pcs Green leaf lettuce to line serving platter
- 1 sm tomato, sliced into rounds A few cilantro sprigs
Direcciones
- Place prawns in bowl and add in salted water. Let sit about five min, then rinse thoroughly with fresh water to remove salt. With scissors, snip shells of prawns up the center of the back, about three-quarters of the way toward the tail. Using a sharp knife, butterfly prawns in their shells, cutting deeply along the length of the back where the shells are cut. Remove any dark veins, leaving shells on.
- Start charcoal grill. Meanwhile, prepare remaining ingredients.
- Crush the two kinds of chiles and garlic with a mortar and pestle to make a coarse paste. Add in fish sauce, lime juice and sugar. Stir well. Taste and adjust flavors so which the sauce is intensely warm, sour and salty, with a little sweetness at the back of the tongue.
- Trim and throw away woody bottom tip and top third of lemon grass stalks, and peel off two to three of the loose, fibrous outer layers. Cut into very thin rounds and place in a mixing bowl with prepared shallots, green onions and mint leaves.
- Grill prawns over medium-warm coals for two to four min (cooking time depends on size of prawns), turning once or possibly twice, till shells are pink and slightly charred and the flesh a little undercooked. Prawns will be further cooked by lime juice in the dressing. Undercooking preserves the prawns' natural sweet flavor and gives them a tender, succulent texture. Grilling in the shell keeps them from drying out.
- Toss grilled prawns with lime chili dressing. Add in herbs and toss lightly to mix. Arrange on platter lined with lettuce leaves, encircled along the edges with tomato slices. Garnish with cilantro sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 41 | 25% |
| Total Fat 4.54g | 6% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 2432mg | 101% |
| Potassium 391mg | 11% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.54g | 1% |
| Protein 25.44g | 41% |
