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Kung yang sot makham piak-broiled lobster in

Yield: 6 Servings S

Ingredients:

• 1 lb Lobsters
• 1 1/2 tb Palm sugar
• 1 1/2 tb Fish sauce
• 1/2 ts Salt
• 1 tb Chopped coriander root
• 1/3 c Thinly sliced shallot
• 1/3 c Chopped coriander greens
• 2 1/2 tb Tamarind juice
• 4 To 5 fried dried small -chillies
• 1 1/2 tb Vegetable oil
• 1 tb Finely chopped garlic
• 1 tb Water

Instructions:

Preparation: 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. From "The Elegant Taste of Thailand Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books Berkeley and Hong Kong 1989. ISBN 0-943389-05-4.

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