Spicy Shrimp Relish – Man Gung Brung Song Kreaung

I N F O Shrimp roe is an extremely strange delicacy – use only roe from very fresh scampi and make it as quickly as possible.

One of the best ways to enjoy this exotic ingredient is described in the recipe below. The paste can be prepared ahead of time – refrigerated it will keep for about a week – then reheated and seasoned with the marinated crab tails. The acidity of the kaffir lime juice cooks the shrimp meat.

P a g e Remove the shells from the crab tails and gut them. Squeeze roe from heads (as much of the innards as possible should be pulled from the head), there should be about 3 tbsp. Crush garlic with coriander root, pepper and salt.

Heat oil in a frying pan. Roast garlic paste until it turns golden and add roe. Roast on low heat until the roe has changed color and lost its raw egg smell.

Season with sugar and fish sauce and roast for 1 minute more.

Add coconut cream to taste. Meanwhile, coarsely chop and lightly mash the shrimp meat. Add in salt and lime juice.

Marinate for 3 min (until the meat turns white and the acid has “cooked” the crab tails), then add to the paste form. Only toast briefly or the crab tails will be surprisingly tough. The relish should taste savory, sour and sweet. Garnish with scallions and chilies.

As side dishes:

– Raw vegetables such as scallions, fennel, cucumber, spinach, saue.

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