Fried Pomfret

Pla Jalamet Khao Thot
Fried pomfret
1 white pomfret weighing between 500 and 600 grams,1 table spoon tapioca flour,3 cups cooking oil for frying.
Preparation1) Wash and clean the pomfret, score the flesh on both sides, and flour it with the tapioca flour. 2) Pour the oil into a wok on medium heat, and when it is hot, fry the pomfret golden brown on both sides ; then, remove from the oil, drain, and serve with the sauce and fresh vegetables.
Sauce Ingredients
3-4 hot chillies, sliced thin,1-2 shallots, sliced thin,1 table spoon lime juice,1 table spoon fish sauce.
Mix all the ingredients together and serve in a small bowl.

Pla Insi Thot

Pla Insi Thot
Fried spanish mackerel steak.
1 Spanish mackerel steak weighing 200 grams,1 tea spoon salt,Cooking oil for frying.
Preparation1) Wash the mackerel steak. Dissolve the salt in enough water to cover the steak and soak it for about 10 minutes. Rinse the steak once in fresh water and then allow to dry. 2) Fry the mackerel steak in medium hot oil until golden brown, remove from the oil, drain, place on a dish, and serve.

Dried dorab

Pla Darp Thot
Fried dorab.
1 dorab,2 tea spoon salt,1 cup cooking oil for frying.

Preparation1) Wash and clean the fish, and then cut it into four pieces. 2) Rub the fish with the salt, allow to rest for a short time, and then wash in fresh water.3) Pour the oil into a wok on high heat. When the oil is very hot, fry the fish so that it is crisp on the outside and tender inside. 4) Serve as is or with light soy sauce or chilli fish sauce some other sauce you like.

Salty fried prawns

Kung Thot Khem
Salty fried prawns.
500 grams white prawns,1 tea spoon salt,1 cup cooking oil for frying.
Preparation1) Wash the prawns and cut their feelers off ; they need not be shelled. 2) Place the prawns in a pot and rub them thoroughly with the salt and allow them to rest a few minutes. Pour the oil into a wok over medium heat, and when good and hot, fry the prawns. When they are done and golden brown, remove them from the oil and drain.3) Place the prawns on a serving dish ; they will have a salty tang.

Kung Ten

Kung Ten
Spicy broiled prawns
3 large spiny-clawed prawns,1 head lettuce, sliced into strips,2 table spoon chopped hot chillies,2 table spoon chopped garlic,1 small coriander plant,2 table spoon lime juice,1 1/2 table spoon fish sauce,
Preparation1) Wash and shell the prawns and remove the sack-like stomach from behind the mouth. Broil until just slightly done ; then, split each in half and place upon a bed of lettuce arranged on a platter. 2) Mix the garlic and chillies with the fish sauce and lime juice ; the taste should be hot, sour, and salty, but may be varied as desired. Pour the sauce over the prawns, garnish with coriander greens, and serve.

Spicy Raw Prawns

Kung Sa,
Spicy Raw Prawns
300 gram very fresh medium sized white prawns,1/2 cup shredded cabbage,1 celery plant,20 hot chilies50 gram garlic cloves,1/2 table spoon salt,3 table spoons lime juice.
Preparation
1) Wash, shell, and devein the prawns, leaving the tail fins in place, and arrange on a serving dish.2) Chop the garlic and chilies together.3 Mix the lime juice and salt so that a sour taste prdominates over the salt; then, add the copped garlic and chili.4 When served, this sauce is spooned over the prawns, and they are eaten with the selery and cabbage. Note : The chopped chili can be served separately.

Spicy Baked Prawns

Kung Op Rot Det
Spicy Baked Prawns
1 kilogram spiny-clawed prawns or tiger prawns 1 or 2 table spoons pounded tiny hot chilies, 3-4 garlic bulbs, 1 table spoon ground pepper, 1 or 2 table spoons salt, 1 table spoon cooking oil.
Preparation
1) Wash the prawns, split open along the back and remove the dark vein, and then deepen the cut to about halfway through the prawn,2) Pound the garlic, pepper, chilies, and salt until throughly ground, remove from the mortar, and mix with the oil,3) Fill the cuts on the backs of the prawns with this mixture, and rub it over the bodies of the prawns as well,4) Bake the prawns in a oven at 350° F. Serve immediately when done with the cabbage.

Kung Kra-thiam Phrik Thai

Kung Kra-thiam Phrik Thai
Fried prawns in pepper and garlic.
500 grams fresh prawns,1 tea spoon finely sliced spring onion,2 spring onions,2 table spoon crushed garlic,1 tea spoon ground pepper,1 tea spoon salt,1 table spoon lime juice,1/4 cup butter.
Preparation1) Wash and shell the prawns, leaving the tail fins on, and slit down the back and remove the dark vein. 2) Heat the butter in a wok and saute the garlic until fragrant ; then, add the prawns, 1/2 teaspoonful of the pepper, the salt, and the lime juice, stir fry, and when the prawns are done, remove from the wok. 3) Sprinkle the prawns with sliced spring onion and pepper, and serve with the spring onions.