Minced Prawns in Coconut Cream

Name: Minced Prawns in Coconut Cream (Lon Gung)
Cuisine: Thailand
Ingredients: 375 mL (1½ cups/12 fl oz) coconut cream; Pinch salt; 5 large green prawns (raw shrimp), finely chopped; 5 large green prawns (raw shrimp), finely chopped; 2 tablespoons white (granulated) sugar; 30 mL (2 tablespoons) tamarind water; 15 mL (1 tablespoon) fish sauce; ½ small green mango, julienned; 4 red shallots, sliced lengthways; 2-5 large fresh red or green chillies, cut into 1 cm (⅓ in) lengths; 2-5 large fresh red or green chillies, cut into 1 cm (⅓ in) lengths; 2 tablespoons fresh coriander (cilantro) leaves

Lon Gung

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

FROM AN ANTHOLOGY of recipes published in 1926, this particular Ion is ascribed to Mom Luang Yingdin Clamarakpitjan. It is elegant and easy to make. It is served with either a grilled, broiled or deep-fried freshwater fish, and of course fresh vegetables, especially savoy cabbage. It is also delicious with steamed prawns.

Ingredients

375 mL (1½ cups/12 fl oz) coconut cream
Pinch

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

In a medium pan bring the coconut cream and salt to the boil, add the prawns and cook for about 3 minutes, stirring constantly to prevent the prawns from clumping. When they are cooked and the mixture is rather thick, add the sugar, tamarind water, fish sauce, mango, shallots and chillies. Sprinkle with the coriander leaves and serve.

The finished taste should be rather creamy, slightly