Nam Tok Gung

Summary

Ingredients

• 300 g shrimp (s), larer ones, ready to cook
• some flour, (tempura flour)
• 2 small onions or a couple shallots
• 1 ½ tablespoon lime juice
• 1 tablespoon chili powder, coarsely ground
• 1 tablespoon palm sugar
• 2 tablespoon fish sauce
• 0.75 tablespoon ¾ rice - semolina *
• 1 handful basil, (Thai basil - Bai Horapa), plucked from the stems
• 0.5 ½ handful mint, chopped
• 0.5 ½ handful coriander greens, chopped
• 1 spring onion (s), cut into pieces approx. cm long
• 0.5 ½ handful coriander, (Pak Chee Farang or Sawtooth Coriander), cut into strips
• 1 chilli pepper (s), long, red, cut into very fine strips (only for garnish)
• some oil to fry the prawns

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Instructions

1. Prepare everything that is possible, i.e. roast and grind the rice semolina, clean the prawns, wash and cut the onions and all the herbs.
2. Then prepare the dressing. Mix the crushed chili powder with the fish sauce, add the lime juice and sugar and season until the taste is round (sorry, I can`t put it better).
3. Now toss the prawns in a little tempura flour and fry them briefly in very hot oil until they have turned pink.
4. Mix all ingredients well in a large bowl, and now also add the rice semolina. Then serve on a serving plate, or better really Thai, on a large plate, from which everyone helps themselves in bites.
5. Annotation:
6. * Rice semolina is rice that has been roasted dry in a pan and is then ground, preferably in an extra coffee grinder.
7. As part of a Thai menu, this amount is enough for up to 6 people, depending on how many other dishes are served.

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