Roast Prawns (Pla Keng)

Ingredients

• Roast eight fresh prawns
• Shred two green chillies
• and one red one
• three button onions
• and five shallots
• a tablespoonful of minced mint leaves
• a tablespoonful of lemon juice
• same quantity of namphrik

Method

1. 1

   Roast eight fresh prawns, remove shells and slice them.

2. 2

   Shred two green chillies and one red one, keeping out the seeds, three button onions, and five shallots, and fry in lard.

3. 3

   Stir in six stoned olives cut in quarters and a tablespoonful of minced mint leaves, add the prawns, a tablespoonful of lemon juice, and same quantity of namphrik.

4. 4

   Mix thoroughly, and serve with boiled rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 223. The excerpt below is the record exactly as published.

Roast eight fresh prawns, remove shells and slice them. Shred two green chillies and one red one, keeping out the seeds, three button onions, and five shallots, and fry in lard. Stir in six stoned olives cut in quarters and a tablespoonful of minced mint leaves, add the prawns, a tablespoonful of lemon juice, and same quan- tity of namphrik

Cook this with the app: pantry check, scaling, and the assistant.