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Hot And Cold Shrimp (Goong Kob Poh) Recipe

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Servings: 1

Ingredients

Cost per recipe $15.93 view details

Directions

  1. * (Sriracha or possibly Sambel Lampung) [Sriracha is a Thai warm sauce, available here, and comes in several varieties from mildly hot to blisteringly warm. Some of them are quite similar to a thick Tabasco sauce that is what I would use for a substitute. S.C.]
  2. Here is a recipe from my new Thai cookbook which is mainly a dip, since the shrimp are either grilled or possibly eaten raw with the rest of the ingredients. I haven't made this yet, but the dip sounds quite similar to the Vietnamese
  3. "Nuoc Cham" (that would be good also.)
  4. Peel shrimp, remove the center black line, leave the tail on. Clean and drain, arrange on a plate, refrigeratefor 2 hrs. Lb. the chili and garlic till fine.
  5. Place into a small bowl. Mix sugar, salt and warm water and stir till sugar is dissolved. Pour over pounded chili and garlic. Add in lime juice and warm sauce, stir and top with minced coriander.
  6. To Serve: Thread the shrimp onto the sticks. Cook over charcoal till done to satisfaction. Dip in prepared sauce to taste. It can be served raw and cool.
  7. Pinsuvana.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1141g
Calories 1162  
Calories from Fat 164 14%
Total Fat 18.27g 23%
Saturated Fat 3.36g 13%
Trans Fat 0.0g  
Cholesterol 1520mg 507%
Sodium 4976mg 207%
Potassium 1998mg 57%
Total Carbs 34.37g 9%
Dietary Fiber 2.6g 9%
Sugars 17.71g 12%
Protein 204.41g 327%

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