Kung Yang Sot Makham Piak-Broiled Lobster

Course : Seafoods
Serves: 6
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1 pound lobsters
1 1/2 tablespoons palm sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon salt
1 tablespoon chopped coriander root
1/3 cup thinly sliced shallot
1/3 cup chopped coriander greens
2 1/2 tablespoons tamarind juice
4 small fried dried small -- chiles, up to 5
1 1/2 tablespoons vegetable oil
1 tablespoon garlic finely chopped
1 tablespoon water

Preparation / Directions:

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, chiles, 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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