Naa kung is a dish taken to almost dryness. It favours tiny shrimp and is a delightful topping with the meringue on Khanom Buang. (Thai crisp crepes)




Ingredients:
  • 2 teaspoons light vegetable oil
  • 2 teaspoons finely chopped garlic
  • 1/2 small onion, diced
  • 125 gm (1/4 lb) baby shrimp.
  • 1/2 teaspoon ground pepper
  • 1 to 2 teaspoons chillie oil (Suggest a commercial product because of risk of botulism from homemade chillie oil)
Caramel Sauce
  • 1/2 cup sugar
  • 1/4 cup fish sauce
  • 1/2 cup water
Method:
  1. Start by preparing the caramel sauce. In a small saucepan, combine all the sauce ingredients together and bring to a boil. Continue boiling until the sugar is totally dissolved.
  2. Heat the vegetable oil in a wok or large, deep frying pan over high heat, until just smoking. Add the garlic and onion and stir-fry until golden.
  3. Add the, pepper, 2 tablespoons of the caramel sauce and the chillie oil and cook until the sauce is thick enough to coat the shrimps. Add the shrimp. Remaining caramel sauce can be reserved for a later creative use. Stir fry and reduce to a dry finish, taking care not to burn the dish.
  4. The final product should be almost dry.