Aep 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

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)


1.	Small Prawns	200	Gm.
2.	Leaves of Ginger	1/2	Cup


1.	Bird chili	20	0
2.	Shallots	10	0
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.

1	2	3
4	5	6
7

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.

Rattana Phromphichai. (1999). Aep. In Saranukrom Wattanathamthai Phak Nuea (Vol.15, pp.8111-8112).
�� Bangkok: The Siam Commercial Bank Foundation for the EncyclopediaofThai Culture.


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.