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File:Kung yang.JPG

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English: Kung yang (lit.: Grilled prawns; Thai script: กุ้งย่าง) or Kung Phao (lit.: Burnt prawns; Thai script: กุ้งเผา), Thai for grilled prawns, it is normally served with a nam chim, a spicy dipping sauce, made with mashed raw garlic and green bird's eye chillies, sugar, fish sauce and lime juice. The prawns used here are kung kam kram (Thai script: กุ้งก้ามกราม), giant river prawns (Macrobrachium rosenbergii).
Français : Kung yang' (lit.: crevette grillées ; Thailandais : กุ้งย่าง) ou Kung Phao (lit.: crevettes brûlées ; Thailandais : กุ้งเผา), Thai pour les crevettes grillées. Ce plat est généralement servi accompagné d'une sauce épicée nomée nam chim, faite d'ail cru haché, de piments, de sucre, de suace poisson et de jus de citron. Les crevettes utilisées ici sont kung kam kram (Thaïlandais : กุ้งก้ามกราม), crevette géante des rivières Macrobrachium rosenbergii.
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current11:13, 16 September 2010Thumbnail for version as of 11:13, 16 September 20101,920 × 1,337 (724 KB)Takeaway (talk | contribs){{Information |Description={{en|1='''Kung yang''' (Thai: กุ้งย่าง), Thai for grilled prawns, it is normally served with a ''nam chim'', a spicy dipping sauce, made with mashed raw garlic and green bird's eye chillies, sugar, fish sauce and

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