Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lobsters
|
|
| 1 ½ | tablespoons |
palm sugar
|
* |
| 1 ½ | tablespoons |
fish sauce
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
coriander root
chopped |
*
|
| ⅓ | cup |
shallots
thinly sliced |
*
|
| ⅓ | cup |
coriander
greens, chopped |
*
|
| 2 ½ | tablespoons |
tamarind juice
|
* |
| 4 | small |
hot chili peppers
fried, dried |
*
|
| 1 ½ | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lobsters
|
|
| 23 | ml |
palm sugar
|
* |
| 23 | ml |
fish sauce
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
coriander root
chopped |
*
|
| 79 | ml |
shallots
thinly sliced |
*
|
| 79 | ml |
coriander
greens, chopped |
*
|
| 38 | ml |
tamarind juice
|
* |
| 4 | small |
hot chili peppers
fried, dried |
*
|
| 23 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
finely chopped |
|
| 15 | 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.
