Goong cha nam pla refined

Tonight we made [link2post id=”1192″]goong cha nam pla[/link2post] again. However, this time we used the biggest king prawns we could find at Borough Market. Turns out this was not optimal, the smaller prawns we used last time tasted sweeter and had a more mouth-coating richness to them. We also used normal red chillies rather than bird’s eye chillies and this was clearly a mistake. The fiery heat is an important part of the experience and with that diminished using weaker chillies the dish was not quite so exciting.

  • Ed Tully

    The only good big prawn is called a “lobster”. Otherwise they taste of cardboard.