Foreigner FriendlyAdventurous
✗VegetarianAdventurous
Spice Level
Price Range100-200 THB
About This Dish
Impossibly fresh raw prawns marinated in lime juice, fish sauce, garlic, and bird's eye chili, then topped with toasted coconut and fresh herbs. The acidity from the lime gently cures the prawns while the fish sauce adds depth. A prized eastern coastal dish that demands the freshest catch of the day.
Flavor Profile
The balance of tastes in this dish
Sweet1/5
Sour1/5
Salty2/5
Spicy2/5
Umami2/5
History & Origin
A prized eastern coastal dish that demands the absolute freshest catch, reflecting the fishing communities' confidence in their daily haul from the Gulf of Thailand.
Best Time to Eat
Perfect Pairings
Cold beerSticky rice
Insider Tips
- 1Only order at restaurants with very high turnover to ensure freshness
- 2The lime juice partially 'cooks' the prawns through ceviche-style curing
How to Order
Point and say this to order like a local
Pronunciation:kung che nam pla
กุ้งแช่น้ำปลา
Say this: Kung Che Nam Pla (Raw Prawns with Fish Sauce)
Cuisine Region: Central Thai
Price Range: 100-200 THB
Best Time to Eat: Dinner with drinks
Where to Try It
The best city to experience this dish
Trat
The best city to experience this dish
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