Aep Kung (Northern Thai Food)

Aep Kung > Small Prawns are preferable. The prawns are mixed into the chili paste and wrapped in banana leaves and grilled on a low fire. The cooking method is the same as that of other kinds of aep. (Rattana Phromphichai, 1999, p. 8111; Amphon Moliphan, personal communication, June 26, 2007)

Ingredients

1. Small Prawns 200 Gm. 

2. Leaves of Ginger 1/2 Cup 

Curry paste ingredients

1. Bird chili 20 

2. Shallots 10 

3. Garlic 20 Cloves 

4. Sliced Lemongrass 2 Tbsp. 

5. Sliced Galangal 2 Tbsp. 

6. Sliced Tumeric  1 Tbsp. 

7. Shrimp paste 1/2 Tbsp. 

8. Salt 1/2 Tsp. 

Cooking method

1. Pound together the ingredients for chili paste until a fine paste.

2. Wash prawns really clean and mix into chili paste.

3. Add finely sliced young ginger leaves.

4. Spoon mixture (2-3 tbsp.) onto 2 layers of 8” wide banana leaves

5. Secure with toothpicks to form a rectangle.

6. Grill on a low fire for 30-45 minutes

7. Constantly turn over leaves turn brown and get crispy.

References

Rattana Phromphichai. (1999). Aep. In Saranukrom Wattanathamthai Phak Nuea (Vol.15, pp.8111-8112).

Bangkok: The Siam Commercial Bank Foundation for the EncyclopediaofThai Culture.

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