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Kaeng Tai Pla
Main Ingredient
Cotton fish 1 fish
Fish viscera sauce 30 g.
Kaffir lime leaves 3 leaves
Chilli paste Ingredient
Sliced turmeric 3 bulbs
Slice galangal 16 g.
Shallot 8 g.
Garlic 4 g.
Chopped lemon grass 24 g.
Fresh hot chilli 30
Pepper seed 5 g.
Shrimp paste 7 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Chilli paste cooking
  • Pound all the mixture until ground
  • Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
  • Leave until warm then peel (edible amount is half of the original weight).
  • Cut shrimps in one-centimeter pieces for mixing with Nam Phrik.
  • Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chilli and bash.
  • Put pieces of shrimps, seasoning with lime juice, palm sugar, fish sauce and ma-kheua phuang.
  • Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.
  • Clean the fish, grill and take the meat
  • Heat 2 cups of water until boiling, mix viscera sauce until boiled, strain and heat
  • Mix chilli paste, fish meat, after boiling add shredded kaffir lime leaves, serve with fresh vegetables; parkia, cha-om, yard-long bean, wing bean, cucumber
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