When thinking of Thai food, people often think of the famous dishes—pad thai, pad see-ew, som-tum…perhaps even boat noodles. But here’s one of Thailand’s most locally famous dishes that you haven’t heard of: river prawn.
Growing up in Thailand, I was raised on a traditional dish—a delicacy known as koong-pao กุ้งเผา (grilled prawn). More like lobsters in size, these prawns are traditionally carved down the length in half and grilled over coals, then served with a bed of white rice. Due to their rarity (they’re found locally in freshwater rivers outside Bangkok,) the river prawn hasn’t been able to garner international fame—and all the better for Thai devotees who wish to keep the prawns all to themselves! This is a mouthwatering, stomach-warming dish that blends the creamy fat of the prawn with its decadent meat.
What makes river prawn so special?
These prawns contain a certain type of fat that tastes a little like creamy butter. With a runny consistency, it’s extremely aromatic, and paired with the juicy flesh of the prawn itself, makes the perfect mix for a hearty meal.
Where do I find the best river prawn in Thailand?
An hour’s drive outside of Bangkok lies the ancient city of Ayutthaya. Apart from its famous ruins, Ayutthaya is also where locals flock to eat river prawn. Particularly during the winter months, the prawns fatten up and grow larger inside with more fat.
I recommend the restaurant Ruan Thai Kung Pao. This is where the locals go for the biggest and best prawns!
How much do river prawns cost?
The pricing breaks down depending on the size of the prawn. You order per kilo, and can get anywhere from 3-5 shrimp per kilo. The idea is that fewer of the larger shrimps still provide a better flesh-to-shell ratio, thus more bang for your buck. Prices range from 1,100 THB to 1,600 THB.
How are the river prawns prepared?
Traditionally, the prawns are sliced in half and grilled over charcoal. Super simple and delicious. You can also order them stir-fried with salt, in the popular tom yum dish, or a variety of other ways! I would recommend the grilled version, as it keeps the fat and flesh separate so you can distinctly taste the two. For those who want maximum flavor explosion, go for the stir-fried version!
How do I eat the prawns?
There are a number of ways to consume this marvelous grilled river prawn dish! Personally, I prefer to spoon the cooked white prawn meat over some white rice, and heap some of its “butter” over the top. Tom yum soup will also pair nicely, along with lots of stir-fried morning glory! If you like some spice in your life, feel free to drizzle Thailand’s common lime-chili-fish sauce over to add a kick.
What else should I order?
While there, I highly recommend pairing the river prawns with:
- Morning glory stir-fried with garlic and soy sauce
- Stir-fried lotus stems – this is a local dish, found primarily around areas in Ayutthaya due to the surrounding rivers
- Tom yum, or some sort of soup (choose the version with creamy broth!)
- Fried pork rib—not an aquatic dish, but delicious nonetheless!
Ultimately, you can’t go wrong with anything stir-fried or with garlic!
Is there a recipe for Thai river prawns I can copy?
There isn’t really a recipe per say, as it often just includes cutting a prawn down the middle, grilling it, and serving over a bed of white rice. However, when I’m feeling a little homesick, a little Thai food cheers me right up! If you’re in the mood to cook up some Thai cuisine, check out some cookbooks here.
Have you had Thailand’s river prawn before, or something similar? Would you like to try it? Let me know your thoughts below!
Read more:
- A Guide to the Ancient Ruins of Ayutthaya
- The Absolute Best Boat Noodles in Bangkok
- How to Visit Thailand’s Magical Damnoen Saduak Floating Market
