Appon's Thai Food Recipes

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Garlic Steamed Prawns ( Gung Nuing Gar Thaim Toon )


This dish is a steamed prawn platter with garlic (pickled and regular garlic), the presentation is important for this dish. Thai chefs pride themselves on their excellent presentation (which is often far better than mine!). For this prawn platter you trim the tail of the prawn, cut a slit in the middle of the body and fold the prawn backwards on itself passing the tail through the slit to form a loop. You can see from the photograph, that this makes them open up and gives the garlic sauce more of a chance to flavour the prawns.

7-8 Prawns
5 Garlic Cloves
1 Head of Pickled Garlic
2 Tablespoons Pickled Garlic Vinegar
3 Tablespoons Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1/3 Teaspoon White Pepper
2 Tablespoons Chopped Spring Onion

1. Clean the prawns and cut the head off, remove the shell but leave the tail. Remove the black line gut.
2. Trim the end of tail to 2 cm, cut a slit in the middle of the body, then fold the prawn backwards on itself, and push the tail through the slit.
3. Place them on foil ready to steam, fold the edges of the foil up to hold the juice.
4. Chop the pickled garlic and slice the (non pickled) garlic. Cover the prawns with the garlic.
5. Add all the ingredients to the prawns, including the sauces and make sure they cover the prawns well.
6. Steam for 5 minutes then serve.

Serve With
Thai Fragrant Rice
Chopped Chillies in Fish Sauce

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This page contains a single entry from the blog posted on November 23, 2005 6:56 PM.

The previous post in this blog was Breaded Fish & Herbs ( Pa Tod Grob Samunprai ).

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