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Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce

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Submitted by Sammy

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G LOBSTERS
1 ½ 23
TABLESPOONS ML PALM SUGAR *
1 ½ 23
TABLESPOONS ML FISH SAUCE
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML CORIANDER ROOT
chopped *
79
CUP ML SHALLOTS
thinly sliced *
79
CUP ML CORIANDER
greens, chopped *
2 ½ 38
TABLESPOONS ML TAMARIND JUICE *
4 4
SMALL SMALL HOT CHILI PEPPERS
fried, dried *
1 ½ 23
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML GARLIC
finely chopped
1 15
TABLESPOON ML WATER

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 99 36% 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?
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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