Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce

Kung Yang Sot Makham Piak is a Thai lobster dish where broiled lobster meets a sweet-sour tamarind sauce built on palm sugar, fish sauce, and dried chilies. Crispy fried garlic and shallots scattered on top add texture and a toasty, aromatic crunch.

The sauce comes together fast in the wok. Palm sugar and tamarind juice form the sweet-sour backbone, fish sauce brings the salt, and dried chilies add a slow-building heat. It boils once and comes right off the heat, so the flavors stay bright and distinct rather than cooking down into something muddled.

Frying the garlic, shallots, and coriander root first and setting them aside is a classic Thai technique. They go on as a crispy garnish at the end, adding a completely different texture than if they were simmered in the sauce.

Fresh chopped coriander (cilantro) scattered over everything just before serving brings a green, herbal freshness that ties the whole plate together.

Chef Tips

• Fry the garlic and shallots until golden, not dark brown. They continue to darken after you pull them from the oil, and burnt garlic turns bitter.
• The sauce should taste assertively sweet, sour, salty, and spicy. Thai cooking balances all four. Taste and adjust before pouring over the lobster.
• Broil the lobster separately and just until cooked through. Overcooked lobster turns rubbery regardless of how good the sauce is.

Variations

• Use large prawns or shrimp instead of lobster for a more accessible version.
• Add a splash of lime juice to the finished sauce for extra brightness.
• Serve over steamed jasmine rice to catch all the extra sauce.