Tam kung - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

Tam kung is similar to other kinds of spicy salads. For tam kung such spices as roasted long peppers and limonella as well as the two kinds of mint and lemon can affect the aroma of the prawns. (Prathum Unsi, personal communication, June 25, 2007)


1.	Prawns	1	Cup
2.	Roasted dried Chili spur pepper	5	0
3.	Roasted Garlic	5	Cloves
4.	Sliced Shallots	2	Tbsp.
5.	Roasted Java long pepper	1	0
6.	Roasted Ma Khwaen	1	Tsp.
7.	Grilled Shrimp paste	1	Tsp.
8.	Lime	1	0
9.	Chopped Mint leaves	2	0
10.	Chopped Vietnamese mint	2	0
11.	Chopped Coriander	1	Tbsp.
12.	Spring onion	1	Tbsp.
13.	Salt	1/2	Tsp.

1	2	3
4	5

1. Thoroughly wash prawns until clean.
2. Pound together the long peppers, limonella, dried chilies, garlic and shrimp paste.
3. Add prawns and pound until pulverized.
4. Mix in shallots, mint leaves, coriander and onions.
5. Squeeze juice of one lemon and stir to mix well.

Select fresh prawns and clean them thoroughly.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.