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Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 pound lobsters
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1 ½ tablespoons palm sugar
*
1 ½ tablespoons fish sauce
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½ teaspoon salt
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1 tablespoon coriander root
chopped
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cup shallots
thinly sliced
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cup coriander
greens, chopped
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2 ½ tablespoons tamarind juice
*
4 small hot chili peppers
fried, dried
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1 ½ tablespoons vegetable oil
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1 tablespoon garlic
finely chopped
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1 tablespoon water
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Ingredients

Amount Measure Ingredient Features
453.6 g lobsters
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23 ml palm sugar
*
23 ml fish sauce
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2.5 ml salt
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15 ml coriander root
chopped
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79 ml shallots
thinly sliced
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79 ml coriander
greens, chopped
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38 ml tamarind juice
*
4 small hot chili peppers
fried, dried
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23 ml vegetable oil
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15 ml garlic
finely chopped
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15 ml water
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 9936% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 691mg 29%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 29g
Vitamin A 1% Vitamin C 1%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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