Appon's Thai Food Recipes

« Steamed Cake and Coconut Custard ( Kanom Kai Sauce Ma Praw ) | Main | Banchiung Dumplings ( Hay Banchiung ) »

Prawn Chilli ( Gung Nuing Ma Narw )


That green mix in the middle in chopped green bird chillis, steamed to give the prawns a hot burn.

4-5 Prawn
5 Green Bird Chillies
1-2 Garlic Cloves
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Sugar

1. Clean the prawns, cut down the back and remove the black thread gut. Cut a slot in the middle and fold the tail back on itself and thread through the slot.
2. Place 4 prawns into a small bowl, the bowl should fit inside your steamer.
3. Into a blender, place the garlic, chillies, lemon juice, fish sauce and sugar. Blend to a fine mince.
4. Pile this chilli mix onto the top of the prawns, make sure you cover the prawns with the juices.
5. Steam for 3 minutes.

Comments (1)


This is so wonderful. I cant believe I could taste each and every thing in recipe. I thought it was just going to be spicy but the flavor was wonderful.

You might like this one:

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on May 12, 2006 12:04 PM.

The previous post in this blog was Steamed Cake and Coconut Custard ( Kanom Kai Sauce Ma Praw ).

The next post in this blog is Banchiung Dumplings ( Hay Banchiung ).

Many more can be found on the main index page or by looking through the archives.