The premiere meat in Thailand is not Mutsusaka beef, Kurobuta pork (aka black Berkshire) or sable fish. Most Thais would give the award to the river-dwelling kung kam kram, or giant Malaysian prawn, and would be especially enthusiastic if the prawn were large, male and fat, with big, long claws and a colouration that combined green with deep blue.
SCRUMPTIOUS BUT SCARCE: Giant grilled prawn are utterly delicious, but they are getting ever harder to find.
Preparing it to serve is easy, just charcoal grill it and cut it in half. For seasoning, all that is needed is a dipping sauce made from nam pla, lime juice and chillies. When eating it with hot rice it is hard to imaging anything more delectable. It's a dream meal. But if the dream is going to be a completely happy one, it is important to forget about the price. A labourer in a low-paying job would have to work for three days to be able to pay for just one of them.
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