In this recipe for Goong Yarng (Shrimp on the barbie) the prawns are marinated in a bit of tamarind that makes them so good on their own, but hey, don’t stop there because they are also so good when dipped in Nam jim talae (seafood dipping sauce), which has a tangy kick that complements the sweetness of the prawns.
Goong Yarng (Shrimp on the barbie) Recipe
Serves 4
Prep: 15 minutes
Marination: 10–15 minutes
Cooking time: 10 minutes
Ingredients:
3 tablespoons tamarind paste
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons palm sugar (or brown sugar)
2 tablespoons crushed garlic
1 tablespoon vegetable oil
1 teaspoon chilli flakes (optional)
500 g (1 lb 2 oz) raw large prawns (shrimp), peeled and deveined with tails intact
Method
Prepare the marinade
In a bowl, combine the tamarind paste, fish sauce, soy sauce, palm sugar, garlic, vegetable oil and chilli flakes (if using). Stir until the sugar has dissolved and the marinade is well combined.
Marinate the prawns
Add the prawns to the marinade, ensuring they are fully coated, and marinate for at least 10–15 minutes.
Grill the prawns
Preheat the barbecue or grill (broiler) to medium– high. Grill the prawns for 2–3 minutes each side, or until the prawns turn pink and slightly charred. Be careful not to overcook them as prawns can become tough quickly.
Nam Jim Talae Recipe
(Seafood Dipping Sauce)
Makes: 250 ml (8 1/2 fl OZ/1 cup)
Prep: 10 minutes
This spicy, tangy and slightly sweet dipping sauce is traditionally served with seafood dishes like prawns (shrimp), grilled fish and squid, but it also goes with grilled meats and veggies!
Ingredients:
4–5 birdseye chillies (or to taste), finely chopped
4 garlic cloves, crushed
3 tablespoons fish sauce
3 tablespoons lime or lemon juice
2 tablespoons palm sugar (or brown sugar)
1 tablespoon finely chopped coriander (cilantro) leaves
Method:
Make the dipping sauce
In a small bowl, combine the chillies, garlic, fish sauce, lime or lemon juice and palm sugar with 2 tablespoons of water. Stir until the sugar has dissolved and the ingredients are well combined. Stir through the coriander.
Taste and adjust
Taste the sauce and adjust seasoning as needed. Add more lime juice for acidity, fish sauce for saltiness or sugar for sweetness, depending on your preference.
Serve
Dip grilled, steamed, fried or boiled seafood in the sauce or drizzle it all over. It is also a yummy pairing with grilled meats like pork neck, chicken skewers or beef steak, adding a tangy, spicy kick to complement their richness.
Serve fresh to preserve the bright, bold flavours, then store in the refrigerator for up to 3 days.
This is an edited extract from Thai: Anywhere and Everywhere by Nat Thaipun (Hardie Grant Books, $50 AUD/$60 NZD). Available in stores nationally. Photography: © David Loftus.
