Charred Grilled River Prawns — Goong Mae Nam Phao
A Central Thai grilled river prawn of large head-on prawns split lengthways and grilled over flame until the shells char and the orange roe glistens, plated with sticky rice and a sour-spicy seafood dipping sauce of bird chillies, garlic, and lime juice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Butterfly prawns lengthways through the back, keeping shells on to expose flesh and orange roe. Brush 1 tsp oil onto cut flesh side of each prawn. Pound 20 garlic cloves, 20 bird chillies, and 6 coriander roots in a mortar 90 seconds to coarse paste. Whisk paste with 120ml lime juice, 60ml fish sauce, and 20g palm sugar 30 seconds. Slice cucumber into 5mm rounds.
Grill
Heat ridged grill pan over medium-high heat 2 minutes. Working in batches if needed to avoid crowding, lay prawns flesh-side down 4 minutes until cut side chars golden and flesh turns opaque. Flip and grill shell-side 3 minutes until shells redden and char. Transfer cooked prawns to a warm platter.
Rest
Let prawns rest off heat 2 minutes. Residual heat finishes cooking the centre and sets orange roe into creamy custard inside heads.
Build
Arrange cucumber slices around prawns on platter for crunch and balance to fiery dipping sauce. Scatter coriander leaves and sawtooth coriander across prawns.
Plate
Divide prawns and cucumber between two plates alongside 150g sticky rice per person, pour dipping sauce into small bowls, and present at table for diners to peel and enjoy.
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