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Kung Yang Sot Makham Piak-broiled Lobster In

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      Title: KUNG YANG SOT MAKHAM PIAK-BROILED LOBSTER IN
 Categories: Fish
      Yield: 6 Servings
 
           Stephen Ceideburg
      1 lb Lobsters
  1 1/2 tb Palm sugar
  1 1/2 tb Fish sauce
    1/2 ts Salt
      1 tb Chopped coriander root
    1/3 c  Thinly sliced shallot
    1/3 c  Chopped coriander greens
  2 1/2 tb Tamarind juice
      4    To 5 fried dried small
           -chillies
  1 1/2 tb Vegetable oil
      1 tb Finely chopped garlic
      1 tb Water
 
  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, chillies, 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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