Goong neung prik king (Steamed prawns with ginger and chilli)

    20 mins

    Fresh sweet prawns are everyone's favorite dish. This recipe highlights the delicate freshness of freshly caught prawns.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 400g prawns, shelled and deveined
    • 3 tablespoons ginger peeled and shredded
    • For the sauce
    • 10 Thai chillies, red or green, sliced
    • 10 cloves garlic, chopped
    • 2 tablespoons coriander root, peeled and chopped
    • 2 pickled garlic bulbs, chopped
    • 2-3 limes, juiced
    • 2-3 tablespoons fish sauce
    • 1 teaspoon palm sugar
    • 1 bitter gourd, sliced
    • 1 handful coriander leaves, chopped

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Prepare a steamer and heat over medium heat.
    2. Place the prawns on a plate and top with the ginger. Place in the steamer and steam until the prawns are cooked, about 4-5 minutes. Remove from the steamer and set aside.
    3. For the sauce, mix chillies, garlic, coriander root, pickled garlic, lime juice, fish sauce and palm sugar. Give the sauce a taste. There should be a good balance between salty, sweet, spicy and sour. Adjust if necessary.
    4. Slice the bitter gourd and boil in salted water until very soft. Place the gourd slices on a plate. Place the prawns and ginger on top of the gourd. Pour the sauce over the prawns.
    5. To serve, garnish the prawns with chopped coriander and enjoy!

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