An easy to prepare lobster dish to cheer up your weekend
Thai cuisine today is one of the most mass accepted international cuisines in our cities.
Over the years, with its rising popularity, more and more interesting dishes have got added to the initial imports like the Thai green and red curries.
Below is a lobster preparation in Thai style sent to us by Chef Naphaphak Prompaksa from Shangri-La’s Eros Hotel –New Delhi.
Kung Mun Kon Pad Prik Thai Dum
50 ml oil
2 gms chopped garlic
400 gms lobster
500 gms green and red bell pepper
10 gm lemongrass
10 gms salt
20 ml oyster sauce
20 gms sugar
10 ml fish sauce
10 gm black pepper
20 ml dark soya sauce
10 ml soya sauce
10 gm spring onion
Fry the lobster to make it crispy.
Heat more oil in a pan and add garlic.
Put green and red bell pepper, lobster, lemongrass, oyster sauce, sugar, fish sauce, black pepper and dark soya sauce in a pan.
Cook the ingredients in the pan until they turn aromatic.
Garnish with spring onions.
About the chef
Chef Naphaphak Prompaksa, or Tam as she prefers to be called, is an art lover and an avid traveller. Aspiring to be a school teacher since childhood, destiny had something else in store for her. Though having a degree in Accounts, she chose to follow her heart and her true calling – to be a chef. After graduating from the famous Thai culinary school Vajiravudh College in Bangkok, her tryst with cooking started with a stint at the Royal Thai Consulate in India. This newfound love took her to different parts of the world, always driven by the belief that Thai cuisine should be showcased outside Thailand. She has worked in renowned hotels around the world, including Grand Hyatt Doha. Her journeys around the world finally brought her to Shangri-La’s – Eros Hotel New Delhi, where she has added her magic to the Thai kitchen of the hotel’s award-winning Pan Asian restaurant, 19 Oriental Avenue. A mistress of spices with more than a decade of culinary experience and an adept juggler of flavours, a meal cooked by Chef Tam brings Thailand to New Delhi.