Thai cuisine · Fish & Seafood

Goong Mae Nam Pao

Large shell-on prawns grilled over embers and served with a fiery seafood dip of chili, garlic, and lime.

Ingredients · for 4 servings

• 8 very large shell-on prawns (about 100 g each)
• 2 tbsp oil
• 1 tsp coarse sea salt
• 6 cloves garlic
• 5 Thai chilies
• 5 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch coriander
• 1 cucumber

Instructions

1. Using a sharp knife, slit the prawns lengthwise along the back almost to the tail, remove the vein, and open them flat.
2. Brush the flesh thinly with oil and sprinkle with the coarse sea salt; leave the shell on, as it protects against drying out.
3. For the dip, pound garlic, chilies, and the coriander stems with the palm sugar in a mortar into a moist paste.
4. Mix the paste with lime juice and fish sauce and let sit for 10 min. so the heat spreads evenly; thin with 1 tbsp water if needed.
5. Heat the grill to strong embers and grill the prawns shell-side down for 4 min., then 2 min. on the flesh side, until firm and opaque white.
6. Arrange the prawns on a platter with cucumber slices, sprinkle with coriander leaves, and serve the dip in small bowls alongside.