Prawn Chilli ( Gung Nuing Ma Narw )
That green mix in the middle in chopped green bird chillis, steamed to give the prawns a hot burn.
Ingredients
4-5 Prawn
5 Green Bird Chillies
1-2 Garlic Cloves
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Sugar
4-5 Prawn
5 Green Bird Chillies
1-2 Garlic Cloves
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Sugar
Preparation
1. Clean the prawns, cut down the back and remove the black thread gut. Cut a slot in the middle and fold the tail back on itself and thread through the slot.
2. Place 4 prawns into a small bowl, the bowl should fit inside your steamer.
3. Into a blender, place the garlic, chillies, lemon juice, fish sauce and sugar. Blend to a fine mince.
4. Pile this chilli mix onto the top of the prawns, make sure you cover the prawns with the juices.
5. Steam for 3 minutes.
1. Clean the prawns, cut down the back and remove the black thread gut. Cut a slot in the middle and fold the tail back on itself and thread through the slot.
2. Place 4 prawns into a small bowl, the bowl should fit inside your steamer.
3. Into a blender, place the garlic, chillies, lemon juice, fish sauce and sugar. Blend to a fine mince.
4. Pile this chilli mix onto the top of the prawns, make sure you cover the prawns with the juices.
5. Steam for 3 minutes.
Ginger & Prawn Parcel Soup ( Guwytiew Lord Gung )
These delicious parcels are flavoured with shredded ginger and prawns, and served in a stock soup. The carrots, ginger and celery should be shredded, or sliced very finely, since they need to steam quickly with the rest of the dish.
Ingredients
10 Rice Papers
100 gms Prawns
10 gms Carrot
10 gms Celery
10 gms Ginger Root
100 ml Water
1/2 Chicken Stock Cube
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Teaspoons Sugar
1/2 Teaspoon White Pepper
10 Rice Papers
100 gms Prawns
10 gms Carrot
10 gms Celery
10 gms Ginger Root
100 ml Water
1/2 Chicken Stock Cube
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Teaspoons Sugar
1/2 Teaspoon White Pepper
Preparation
1. Peel the carrot, and ginger root. Shred or grate them finely. Grate the celery too.
2. Clean and shell the prawns, cutting down the back, to remove the black thread.
3. Chop the prawn meat into small pieces.
4. Mix the prawn, celery, ginger, and carrot.
5. Soak the rice papers in warm water until they are soft. This takes only a minute or so.
6. Roll up the prawn mixture in the rice paper into a parcel, and place in a bowl. The bowl should be small enough to fit in your steamer.
7. Steam the prawn rice paper packets for 5 minutes to cook them.
8. For the soup, boil the water in a saucepan with the chicken stock, light soy, sugar and white pepper.
9. The pour over the rice parcels and serve.
1. Peel the carrot, and ginger root. Shred or grate them finely. Grate the celery too.
2. Clean and shell the prawns, cutting down the back, to remove the black thread.
3. Chop the prawn meat into small pieces.
4. Mix the prawn, celery, ginger, and carrot.
5. Soak the rice papers in warm water until they are soft. This takes only a minute or so.
6. Roll up the prawn mixture in the rice paper into a parcel, and place in a bowl. The bowl should be small enough to fit in your steamer.
7. Steam the prawn rice paper packets for 5 minutes to cook them.
8. For the soup, boil the water in a saucepan with the chicken stock, light soy, sugar and white pepper.
9. The pour over the rice parcels and serve.
Spicy Prawn Broccoli ( Gung Pad Pet Broccoli )
Prawns and broccoli in a red curry sauce, in the photograph you can see I like to present the prawns arranged in a pattern with the head and tail of the shell still on. For this recipe you will need Garchai (Kasay, Kachai - the spelling varies), a thai root vegetable used for flavourings. If you can't find it, then you can omit it.
Ingredients
50 gms Broccoli
50 gms Prawn
2 Tablespoons Red Curry Paste
1 Teaspoon Sugar
1 Tablespoon Fish Sauce
2 Tablespoons Oil
1 Tablespoon Chopped Garchai
1 Tablespoon Chopped Kaffir Leaves
50 gms Broccoli
50 gms Prawn
2 Tablespoons Red Curry Paste
1 Teaspoon Sugar
1 Tablespoon Fish Sauce
2 Tablespoons Oil
1 Tablespoon Chopped Garchai
1 Tablespoon Chopped Kaffir Leaves
Preparation
1. Clean the prawns, cut down the back and remove the black thread. I like to leave the head and tail shell on.
2. Clean and soak the broccoli in hot water for a few seconds.
3. Put oil into a frying pan and preheat.
4. Add the prawns and fry until they are half cooked, then add the red curry paste and fry for a few seconds to release the curry flavours.
5. Add all the other ingredients and fry for a minute.
6. Add the broccoli and just warm it through, it does not need to be cooked.
1. Clean the prawns, cut down the back and remove the black thread. I like to leave the head and tail shell on.
2. Clean and soak the broccoli in hot water for a few seconds.
3. Put oil into a frying pan and preheat.
4. Add the prawns and fry until they are half cooked, then add the red curry paste and fry for a few seconds to release the curry flavours.
5. Add all the other ingredients and fry for a minute.
6. Add the broccoli and just warm it through, it does not need to be cooked.
Serve With
Thai Fragrant Rice
Thai Fragrant Rice
Steamed Shrimp Loaf ( Gung Hur Kaoprood Nierng )
The sweetcorn in this recipe gives the shrimp loaf some structural stability! Without it, the steamed shrimp loaf has a tendancy to flatten while cooking. This dish is ideal as a table filler at a banquet, if you have some star dishes that are made from shrimp, it's a useful way to use up shrimp trimmings.
Ingredients
100 gms Shrimp
3 Tablespoons Cassava Starch
1 Teaspoon Salt
1/2 Teaspoon White Pepper
2 Garlic Cloves
1 Teaspoon Light Soy Sauce
Baby Corn
Water
20 gms Corn
20 gms Chopped Carrots
20 gms Peas
100 gms Shrimp
3 Tablespoons Cassava Starch
1 Teaspoon Salt
1/2 Teaspoon White Pepper
2 Garlic Cloves
1 Teaspoon Light Soy Sauce
Baby Corn
Water
20 gms Corn
20 gms Chopped Carrots
20 gms Peas
Preparation
1. Clean the shrimps, cut down the back and remove the black line, remove and discard all the shell.
2. Into a blender, place the shrimp, peeled garlic, white pepper, salt, cassava starch and light soy sauce.
3. Blend to a medium smooth mixture.
4. Take lumps of this mixture and squeeze it around the baby corn. Place in a plate small enough to go in your steamer.
5. Dice the carrots, and sprinkle some corn, carrots and peas over the top.
6. Steam for 10 minutes.
7. Pour a little more soy sauce over the top and serve.
1. Clean the shrimps, cut down the back and remove the black line, remove and discard all the shell.
2. Into a blender, place the shrimp, peeled garlic, white pepper, salt, cassava starch and light soy sauce.
3. Blend to a medium smooth mixture.
4. Take lumps of this mixture and squeeze it around the baby corn. Place in a plate small enough to go in your steamer.
5. Dice the carrots, and sprinkle some corn, carrots and peas over the top.
6. Steam for 10 minutes.
7. Pour a little more soy sauce over the top and serve.
Strawberry Prawn Salad ( Yum Strawberry )
Strawberries are in season in the northern hemisphere, and this is an interesting way to eat them - as part of a typical Thai spicy salad.
Ingredients
5 Strawberries
2 Tablespoons Fish Sauce
1 Teaspoons Sugar
1 Garlic Cloves
5 Bird Chillies
1 Tablespoon Chopped Spring Onions
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Celery
5 Prawns
5 Strawberries
2 Tablespoons Fish Sauce
1 Teaspoons Sugar
1 Garlic Cloves
5 Bird Chillies
1 Tablespoon Chopped Spring Onions
1 Tablespoon Lemon Juice
1 Tablespoon Chopped Celery
5 Prawns
Preparation
1. Clean and shell the prawns, cut down the back and remove the black thread. Cut into 1cms pieces.
2. Boil a small pan of water and cook the shrimp in it for 1-2 minutes, they don't take long to cook.
3. Chop the bird chillies, garlic and strawberries, mix together in a bowl with the fish sauce, sugar, lemon juice, chopped spring onions, chopped celery and cooked prawns pieces.
4. Serve.
1. Clean and shell the prawns, cut down the back and remove the black thread. Cut into 1cms pieces.
2. Boil a small pan of water and cook the shrimp in it for 1-2 minutes, they don't take long to cook.
3. Chop the bird chillies, garlic and strawberries, mix together in a bowl with the fish sauce, sugar, lemon juice, chopped spring onions, chopped celery and cooked prawns pieces.
4. Serve.
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Prawn Rolls in Light Plum Sauce ( Gung Ning Rad Sauce Bu-ey )
Ingredients
10 Uncooked Prawns
50 gms Pork Mince
4 Garlic Cloves
1/2 Teaspoon White Pepper
1 Teaspoon Salt
10 Green Chinese Cabbage Leaves
2 Tablespoon Plum Sauce
1 Tablespoon Orange Juice
1/2 Tablespoon Brandy or Thai Whiskey if you can get it.
10 Toothpicks
10 Uncooked Prawns
50 gms Pork Mince
4 Garlic Cloves
1/2 Teaspoon White Pepper
1 Teaspoon Salt
10 Green Chinese Cabbage Leaves
2 Tablespoon Plum Sauce
1 Tablespoon Orange Juice
1/2 Tablespoon Brandy or Thai Whiskey if you can get it.
10 Toothpicks
Preparation
1. Clean the prawns, remove the black line gut and the shell, tail & head.
2. Chop the garlic finely, mix with pork mince and salt.
3. Clean the green cabbage leaves and cut into 6x20 cm lengths.
4. We now roll the parcels up:
5. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage.
6. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel.
7. Secure them with a toothpick.
8. Steam for 10 minutes.
9. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat.
10. Serve the prawns with the sauce poured over them.
1. Clean the prawns, remove the black line gut and the shell, tail & head.
2. Chop the garlic finely, mix with pork mince and salt.
3. Clean the green cabbage leaves and cut into 6x20 cm lengths.
4. We now roll the parcels up:
5. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage.
6. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel.
7. Secure them with a toothpick.
8. Steam for 10 minutes.
9. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat.
10. Serve the prawns with the sauce poured over them.
Serve With
Rice or Bread
Salads
Rice or Bread
Salads
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Garlic Steamed Prawns ( Gung Nuing Gar Thaim Toon
This dish is a steamed prawn platter with garlic (pickled and regular garlic), the presentation is important for this dish. Thai chefs pride themselves on their excellent presentation (which is often far better than mine!). For this prawn platter you trim the tail of the prawn, cut a slit in the middle of the body and fold the prawn backwards on itself passing the tail through the slit to form a loop. You can see from the photograph, that this makes them open up and gives the garlic sauce more of a chance to flavour the prawns.
Ingredients
7-8 Prawns
5 Garlic Cloves
1 Head of Pickled Garlic
2 Tablespoons Pickled Garlic Vinegar
3 Tablespoons Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1/3 Teaspoon White Pepper
2 Tablespoons Chopped Spring Onion
7-8 Prawns
5 Garlic Cloves
1 Head of Pickled Garlic
2 Tablespoons Pickled Garlic Vinegar
3 Tablespoons Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1/3 Teaspoon White Pepper
2 Tablespoons Chopped Spring Onion
Preparation
1. Clean the prawns and cut the head off, remove the shell but leave the tail. Remove the black line gut.
2. Trim the end of tail to 2 cm, cut a slit in the middle of the body, then fold the prawn backwards on itself, and push the tail through the slit.
3. Place them on foil ready to steam, fold the edges of the foil up to hold the juice.
4. Chop the pickled garlic and slice the (non pickled) garlic. Cover the prawns with the garlic.
5. Add all the ingredients to the prawns, including the sauces and make sure they cover the prawns well.
6. Steam for 5 minutes then serve.
1. Clean the prawns and cut the head off, remove the shell but leave the tail. Remove the black line gut.
2. Trim the end of tail to 2 cm, cut a slit in the middle of the body, then fold the prawn backwards on itself, and push the tail through the slit.
3. Place them on foil ready to steam, fold the edges of the foil up to hold the juice.
4. Chop the pickled garlic and slice the (non pickled) garlic. Cover the prawns with the garlic.
5. Add all the ingredients to the prawns, including the sauces and make sure they cover the prawns well.
6. Steam for 5 minutes then serve.
Serve With
Thai Fragrant Rice
Chopped Chillies in Fish Sauce
Thai Fragrant Rice
Chopped Chillies in Fish Sauce
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Raw Prawns in Spicy Salsa ( Goy Gung )
Ingredients
100 gms Prawns
1 Tablespoon Chopped Chillies
1 Tablespoon Chopped Spring Onions
1 Tablespoon Chopped Garlic Cloves
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Dried Flaked Chillies
1 Tablespoon Ground Toasted Rice
3 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
Mint Leaves
100 gms Prawns
1 Tablespoon Chopped Chillies
1 Tablespoon Chopped Spring Onions
1 Tablespoon Chopped Garlic Cloves
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Dried Flaked Chillies
1 Tablespoon Ground Toasted Rice
3 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
Mint Leaves
Preparation
1. Clean the prawns, remove the middle part of the shell, leaving the head and tail, cut down the back and remove the black thread.
2. Put the prawns into a bowl, add all the ingredients and mix together. Let it stand for 2 minutes, giving it a mix every now and again.
1. Clean the prawns, remove the middle part of the shell, leaving the head and tail, cut down the back and remove the black thread.
2. Put the prawns into a bowl, add all the ingredients and mix together. Let it stand for 2 minutes, giving it a mix every now and again.
Serve With
Lettuce
Cucumber
Cabbage
Lettuce
Cucumber
Cabbage
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Pork & Shrimp Mince Sauce ( Loon Torw Jiew )
Ingredients
2 Teaspoons Brown Salty Soya Sauce
150 ml Coconut Milk
30 gms Minced Prawn Meat
30 gms Pork Mince
2 Teaspoons Salt
2 Tablespoons Tamarind Water
5 Red Chillies
2 Tablespoons Chopped Onions
2 Teaspoons Brown Salty Soya Sauce
150 ml Coconut Milk
30 gms Minced Prawn Meat
30 gms Pork Mince
2 Teaspoons Salt
2 Tablespoons Tamarind Water
5 Red Chillies
2 Tablespoons Chopped Onions
Preparation
1. Put the coconut milk into a saucepan over a medium heat.
2. When the coconut is boiling, add the soy sauce and stir.
3. Add the prawn mince and pork mince and cook for 5 minutes.
4. Add the chopped onions, salt, red chillies and tamarind water.
5. Cook for 2 minutes then serve it with vegetables.
1. Put the coconut milk into a saucepan over a medium heat.
2. When the coconut is boiling, add the soy sauce and stir.
3. Add the prawn mince and pork mince and cook for 5 minutes.
4. Add the chopped onions, salt, red chillies and tamarind water.
5. Cook for 2 minutes then serve it with vegetables.
Serve With
Thai Fragrant Rice
Green Lettuce
Cucumber
Thai Fragrant Rice
Green Lettuce
Cucumber
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Raw Prawns with Thai Chillies ( Gung Che Num Pa )
Ingredients for 2 People ( Meduim Hot )
8 Medium Sized Raw Prawns / Langostines
6 Bird Chillies
4 Garlic Cloves
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
8 Medium Sized Raw Prawns / Langostines
6 Bird Chillies
4 Garlic Cloves
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
Garnishes
1 Tablespoon Sliced Celery
A Few Mint Leaves
2 Slices of Lemon
2 Garlic Cloves Sliced Thinly.
1 Tablespoon Sliced Celery
A Few Mint Leaves
2 Slices of Lemon
2 Garlic Cloves Sliced Thinly.
Preparation
1. Clean and shell the prawns, cut them down the middle and flatten them.
2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them.
3. Chop the chillies and 4 garlic cloves finely, and mix with the lemon juice and celery. You can see this mix in the background of the photograph, it's the mixture you spoon onto the prawns.
4. Onto a plate, serve the raw prawn, drizzled in the fish sauce, with the chilli/garlic mixture on one side, and the garnishes: the mint leaves, lemon slices, sliced garlic and chopped celery.
5. To eat, take a prawn in your hand, spoon on the mixture, add some mint, celery, sliced garlic and a squeeze of lemon. Place the whole thing in your mouth and bite off the tail. I told you it was intense!
1. Clean and shell the prawns, cut them down the middle and flatten them.
2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them.
3. Chop the chillies and 4 garlic cloves finely, and mix with the lemon juice and celery. You can see this mix in the background of the photograph, it's the mixture you spoon onto the prawns.
4. Onto a plate, serve the raw prawn, drizzled in the fish sauce, with the chilli/garlic mixture on one side, and the garnishes: the mint leaves, lemon slices, sliced garlic and chopped celery.
5. To eat, take a prawn in your hand, spoon on the mixture, add some mint, celery, sliced garlic and a squeeze of lemon. Place the whole thing in your mouth and bite off the tail. I told you it was intense!
Serve With
Bitter Melon
Bitter Melon
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Shrimp Soy Noodles ( Gung Op Woon Sen )
Ingredients for 2 People
100 gms Shrimp or Crab
50 gms Glass Noodles
50 gms Fatty Pork
30 gms Celery
1 Teaspoon Black Pepper Corns
1 Tablespoon Dark Soy Sauce
1 Tablespoon Light Soy Sauce
1 Teaspoon Maggi Sauce
1 Tablespoon Water
10 gms Sliced Ginger Root
100 gms Shrimp or Crab
50 gms Glass Noodles
50 gms Fatty Pork
30 gms Celery
1 Teaspoon Black Pepper Corns
1 Tablespoon Dark Soy Sauce
1 Tablespoon Light Soy Sauce
1 Teaspoon Maggi Sauce
1 Tablespoon Water
10 gms Sliced Ginger Root
Preparation
1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black thread 'gut' when you clean it.
2. Chop the pork into small pieces.
3. Soak the glass noodle for 15 minutes in water to soften them.
4. Pound the pepper corns until fine and mix with the shrimp.
5. Drain the glass noodles.
6. Into a frying pan layer the ingredients with the pork at the bottom (so that it gets most heat), the noodles in the middle and the sliced ginger and shrimp on the top.
7. Add the light soy sauce, dark soy sauce, water, and Maggi sauce.
8. Cover with a lid, and simmer on a low heat for 5 minutes.
9. Chop the celery into 3 cm lengths and add to the pan.
10. Cover the pan again and cook for 1 more minute.
1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black thread 'gut' when you clean it.
2. Chop the pork into small pieces.
3. Soak the glass noodle for 15 minutes in water to soften them.
4. Pound the pepper corns until fine and mix with the shrimp.
5. Drain the glass noodles.
6. Into a frying pan layer the ingredients with the pork at the bottom (so that it gets most heat), the noodles in the middle and the sliced ginger and shrimp on the top.
7. Add the light soy sauce, dark soy sauce, water, and Maggi sauce.
8. Cover with a lid, and simmer on a low heat for 5 minutes.
9. Chop the celery into 3 cm lengths and add to the pan.
10. Cover the pan again and cook for 1 more minute.
Serve With
Hot Rice
Soup
Hot Rice
Soup
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Magic Shrimp in Breadcrumbs
Ingredients
8 Large Shrimp
All Purpose Flour or Tempura Flour
1 Egg
Pinch of Salt
Breadcurmbs
8 Large Shrimp
All Purpose Flour or Tempura Flour
1 Egg
Pinch of Salt
Breadcurmbs
Preparation
1. I've found two ways they are made, concertina and cut-in-half. Start by shelling the shrimp, leaving just the tail segment in place.
1. I've found two ways they are made, concertina and cut-in-half. Start by shelling the shrimp, leaving just the tail segment in place.
2a. Concertina fashion, making cuts into the shrimp above and below alternately. The shrimp can be stretched out to a long thread. Don't pull it longer by the ends, it will break, instead, squeeze any fat sections between your fingers to make it longer, and press to straighten out the shrimp where there are cuts.
2b. Cut along the back starting from the tail, and towards the head, but stop short of the head. I found I could cut down the back and this method was easier for removing the black gut and back vein.
Fold out the half and press the end with your fingers to flatten the join. You've made it twice as long! It's more difficult to keep it straight in the pan using this technique, so you may need to hold it straight as you fry it, but it's a lot easier.
Fold out the half and press the end with your fingers to flatten the join. You've made it twice as long! It's more difficult to keep it straight in the pan using this technique, so you may need to hold it straight as you fry it, but it's a lot easier.
3. Once you've got your lengthened shrimp, prepare three plates, one with breadcrumbs, one with flour seasoned with the salt, one with blended egg.
4. The shrimp should be coated in the flour, then coated in the egg, then coated in the breadcrumbs.
5. Fry in medium hot oil until golden.
6. Serve with a tempura dipping sauce, or better still, Thai spicy chilli sauce.
4. The shrimp should be coated in the flour, then coated in the egg, then coated in the breadcrumbs.
5. Fry in medium hot oil until golden.
6. Serve with a tempura dipping sauce, or better still, Thai spicy chilli sauce.
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Garlic Tiger Prawns
Ingredients
6 Large Tiger Prawns
6 Cloves Garlic
1 Tablespoon Oil
1 Handful Coriander Leaves
6 Large Tiger Prawns
6 Cloves Garlic
1 Tablespoon Oil
1 Handful Coriander Leaves
Preparation
1. Cut down the back of the tiger prawns and take out the thread gut. Make the cut deep enough for the stuffing. Leave the head and shell on, it helps to keep the juices in.
2. Rinse a little, not too much, you want to keep the flavor of the prawns, not wash it away.
3. Chop and crush the garlic. A little salt on the chopping board makes it easier to crush.
4. Cut the coriander finely, mix it into the garlic.
5. Press this mixture into the cut down the back of each prawn.
6. Grill both sides until the meat it white all the way through.
7. Serve with grilled vegetables and rice. I like to have a few slightly spicy chillies and sweet chillies grilled to add a bit of a Thai burn to it.
1. Cut down the back of the tiger prawns and take out the thread gut. Make the cut deep enough for the stuffing. Leave the head and shell on, it helps to keep the juices in.
2. Rinse a little, not too much, you want to keep the flavor of the prawns, not wash it away.
3. Chop and crush the garlic. A little salt on the chopping board makes it easier to crush.
4. Cut the coriander finely, mix it into the garlic.
5. Press this mixture into the cut down the back of each prawn.
6. Grill both sides until the meat it white all the way through.
7. Serve with grilled vegetables and rice. I like to have a few slightly spicy chillies and sweet chillies grilled to add a bit of a Thai burn to it.
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