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Prawns with Tamarind Sauce Recipe (Goong Makham )

Plated Goong Makham RFT’s SE Asian Correspondent Sandra Scott brings us back this recipe from a cooking class that she and husband John took at the InterContinental Hua Hin Hotel in Thailand.

Editor’s Note: This delicious Thai prawn recipe calls for fish sauce, fresh lemon grass, and kaffir lime leaves. You can usually find fish sauce and lemongrass in grocery stores. You’ll likely have to purchase kaffir lime leaves in an Asian market.

Recipe Courtesy InterContinental Hua Hin Hotel

1 ½ tsp coriander
3 cloves of garlic
¼ tsp white pepper
1 ½ Tbsp vegetable oil
2-4 tiger prawns or 4 oz shrimp, deveined
1 Tbs tamarind juice
2 ½ Tbs palm sugar or brown sugar
1 Tbs Fish sauce
½ tsp dark soy sauce
½ stem lemongrass, crushed
2 leaves kaffir lime, finely sliced
¼ cilantro leaves or other garnish

In a mortar, pound the coriander, garlic and white pepper to make a paste.

Heat oil over low heat in a stir fry pan. Add paste and stir fry for about two minutes until the aroma develops.

Add prawns, tamarind juice, palm sugar, fish sauce, dark soy sauce and lemongrass. Stir fry for five minutes until sauce thickens. Add kaffir lime leaves.

Transfer to serving dish and garnish with cilantro leaves.

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Sandra Scott

Sandra Scott is a retired history teacher from Upstate New York. Scott has been traveling worldwide since the 1980s and writing about her travels since 1990. Her husband, John, is her traveling/writing/cooking partner. Their travels have taken them to over 100 countries, some several times. The Scotts have found that cooking experiences are an excellent way to meet people and learn about the local culture. Sandra tries to leave the cooking part to John while she takes notes and images. She believes that if John can make the recipe anyone can.