Freshwater prawns (Macrobrachium lanchesteri), also called ‘Ricefield shrimps’ or ‘Goong foi’ in Thai, live in significant numbers in every permanent water body in Thailand. They are the primary food source for various fish and other predators, one of them being men.
Ricefield shrimp are caught by local people using a variety of fishing implements. This blog series discusses the two most important ones—hand netting and lifting nets. After catching, the Goong foi are kept in a pot of water until used.
Preparation of live freshwater prawns
A typical Isan food (Isan is in the northeastern part of Thailand) is ‘Goong Ten’ or ‘Dancing Shrimps’. It’s simple but delicious: steamed rice topped by fresh and alive Macrobrachium lanchester. Lemon grass, chili, fish sauce, pounded roasted rice, and mint leaves are also added.
The only minor setback is those long shrimp feelers, which tickle the palate when the shrimp are jumping around in the mouth. But no hard feelings – this dish tastes superb!
Lessons learned on eating live freshwater prawns
- Start biting as soon as Goog foi’s enters your mouth
- Eat this dish at roadside stalls or restaurant shacks. There, you will get the best and freshest ingredients, and the food will not be distorted in its taste for foreigners.
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