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Goong Pow – Charcoal-grilled Prawns with Sweet and Sour Sauce Recipe

Goong Pow - Charcoal-grilled Prawns with Sweet and Sour Sauce Recipe

Goong Pow – Charcoal-grilled Prawns with Sweet and Sour Sauce Recipe

The fragrance of fresh seafood grilling over charcoal is irresistible. In Thailand, this dish is made with huge fresh-water prawns. Tiger prawns, crayfish or lobsters may be used instead.

Ingredients :

  • 2-3 lbs (1 – 11/4 kg) prawns, shrimp, crayfish or lobsters
  • Foil or banana leaf

Sweet and Sour Sauce

  • 3 tablespoons tamarind pulp
  • 1/2 cup water
  • 2-3 tablespoons sugar
  • pinch of salt
  • 1-2 tablespoons minced garlic
  • 2-3 bird’s-eye chilies or 1-2 red chilies, minced
  • 1-2 teaspoons chopped fresh coriander leaves (cilantro)
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice (optional)

Method :

  1. Prepare the Sweet and Sour Sauce first. In a bowl, mix the tamarind pulp with the water, mashing gently and removing any seeds and fibers. Transfer to a pan, add the sugar and bring to a boil. Lower the heat and simmer, stirring constantly until thick and syrupy. Turn off the heat, add the salt and stir well. Remove from heat and allow to cool, then strain the mixture. Add the remaining ingredients to the strained mixture and mix thoroughly.
  2. Clean the prawns or crayfish and wrap each securely in foil or banana leaf. Grill over a hot charcoal fire or under a broiler for about 12 minutes.
  3. Serve with the Sweet and Sour Sauce or Green Chili Sauce.

Serves 4
Preparation time : 15 mins
Cooking time : 30 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Poo Ob Woon Sen – Crabs with Glass Noodles in Claypot Recipe”