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Recipe Information
Grilled River Prawn with Black Sticky Rice
Cultural Context
Originating from the rivers of Thailand, grilled river prawns are a beloved dish that highlights the country's rich aquatic resources. Traditionally enjoyed during festive occasions, this dish combines the sweetness of prawns with the unique texture of black sticky rice, often served with a coconut sauce. Today, it has gained popularity in various Thai restaurants worldwide, showcasing the vibrant flavors of Thai cuisine.
Go to the market every day to get fresh ingredients, especially seafood.
Select lobster liver from SFA Lake in southern Thailand.
Cut off the sharp parts of the lobster liver and clean it.
Grill the lobster liver until the fat starts bubbling, indicating it's cooked.
Prepare 700 g of sticky rice for the signature dish, which is served with 60 portions daily.
Add chicken stock to the rice and cook until the stock is dry.
Incorporate heavy cream into the rice, ensuring it is slightly undercooked (about 70%).
Finish the rice with butter, creating a risotto-like texture.
Top the rice with various condiments: green mangoes, chili, pork belly jam, and kaffir lime leaves for smokiness.
Prepare crispy eggs to add texture on top of the prawn fat.
Make a sauce with prawn fat, herbs from tom yum, lemongrass, and galanga.
Prepare the curry paste using galanga, fresh turmeric, garlic, white peppercorn, dry chilies, and shrimp paste.
Heat coconut milk until the fat separates, then add the curry paste to cook in it.
Add palm sugar and fish sauce to the curry for flavor.
Incorporate fresh crab into the curry gently to avoid breaking the pieces.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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