File:Kung yang.JPG
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Summary
Kung yang (lit.: Grilled prawns; Thai script: กุ้งย่าง) or Kung Phao (lit.: Burnt prawns; Thai script: กุ้งเผา), Thai for grilled prawns, it is normally served with a nam chim, a spicy dipping sauce, made with mashed raw garlic and green bird's eye chillies, sugar, fish sauce and lime juice. The prawns used here are kung kam kram (Thai script: กุ้งก้ามกราม), giant river prawns (<a href="https://en.wikipedia.org/wiki/Macrobrachium_rosenbergii" class="extiw" title="en:Macrobrachium rosenbergii">Macrobrachium rosenbergii</a>).
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 10:10, 3 January 2017 | | 1,920 × 1,337 (724 KB) | 127.0.0.1 (talk) | <b>Kung yang</b> (lit.: Grilled prawns; Thai script: กุ้งย่าง) or <b>Kung Phao</b> (lit.: Burnt prawns; Thai script: กุ้งเผา), Thai for grilled prawns, it is normally served with a <i>nam chim</i>, a spicy dipping sauce, made with mashed raw garlic and green bird's eye chillies, sugar, fish sauce and lime juice. The prawns used here are <i>kung kam kram</i> (Thai script: กุ้งก้ามกราม), giant river prawns (<i><a href="https://en.wikipedia.org/wiki/Macrobrachium_rosenbergii" class="extiw" title="en:Macrobrachium rosenbergii">Macrobrachium rosenbergii</a></i>). |
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