Supawat Suwannakosol - The Rachamankha
Chef Supawat Suwannakosol started work in the kitchens of Novotel Suriwongse 20 years ago. He worked his way up the ranks from dishwasher to executive chef in a wide variety of properties. Initially concentrating on Asian food, Chinese and Thai, he worked in the Chiang Mai Orchid, Amari Rincome, Doi Ankhang Resort and Lanna View, where he became chef for the first time.
Khrua Kung
Prawns sautéed with fresh coriander, tomato, shallots, ginger in a rich chilli paste.
An exotic dish from the coast of Myanmar.
Ingredients
Fresh prawn
Spring onion
Shallots
Ginger
Lime leaf
Chilli paste.
Ingredients for the chilli paste
Dried red chilli
Ginger
Shallots
Galangal
Lemongrass
Coriander root
Shrimp paste.
Cooking method
First grind or blend the ingredients for the chilli paste until mixed thoroughly into a coarse paste.
Add the paste with a little oil to a hot wok, as the aromas rise add the fresh prawn. Sauté until the prawns are almost cooked, then add the remaining ingredients - chopped ready at your side - and cook for about 4minutes, then serve piping hot.
Garnish with a little fresh parsley and serve with steamed jasmine rice.
