Gung Nuing Ma Narw
chilli prawns

6 tiger prawns
6 green birds-eye chillies (green rawits)
3 garlic cloves
2 tbsp lime juice
3 tbsp fish sauce (nam pla)
1 tsp sugar

Clean the prawns and remove the black tread. Pound the chillies, the garlic, the lime juice, the nam pla and the sugar into a fine paste. Place the prawns in a bowl and top it up with the chilli paste and cover the prawns with the juices. Steam it for 3 minutes.

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