How Chefs Catch Thailand’s River Prawns for an Ancient Thai Food Recipe | Eater
"Run by chef Chudaree Tam Debhakam, this Bangkok restaurant centers on traditional Thai ingredients—especially enormous river prawns, which the chef regards as one of Thailand’s most valuable and expensive ingredients. Debhakam sources prawns herself, often traveling outside the city to catch them, and treats them with care (preserving the prized fatty head) before grilling and adding them to a rustic kanom jeen nam ya. Preparations emphasize hand‑made elements and old techniques: shaving coconut to extract milk, pounding spices and aromatics into a curry paste, and combining pla ma (fermented fish), kapi (fermented krill paste) and Nam Koei with fish sauce, raw sugar and dried chiles. The finished curry is served over thin fermented rice noodles with vegetables and grilled prawns. The chef frames these sourcing journeys as essential to learning regional variations and discovering new ingredients to bring back to the kitchen, while celebrating Thai communal dining." - Terri Ciccone
