ปลาอย่างมัลล์ขา กุ้ง

Origin

This dish emerged from combining two popular seafood dishes at southern Thai seaside restaurants, particularly in markets like Damnoen Saduak and beachside eateries aiming to deliver diverse and value-packed dining experiences. By grilling both fish and shrimp together on the same plate, diners can enjoy both flavors in one sitting.

Characteristics and Flavor

The dish stands out with its vibrant colors—bright red shrimp and golden-brown fish grilled over charcoal. Both have tender, juicy flesh with a natural sweetness from the sea, a fragrant wood-smoke aroma, and a hint of spiciness from finely ground black pepper. The special dipping sauce, made with lime juice, sugar, and kaffir lime leaves, enhances the depth of flavor.

Ingredients

Grouper or shark, fresh shrimp, fish sauce, lime juice, white sugar, black pepper, kaffir lime leaves, vegetable oil

How to Eat

Serve with dipping sauce and fresh vegetables such as coriander and pickled green cabbage. Tear the shrimp and fish apart using your hands or chopsticks, then enjoy with the vegetables and dipping sauce. For optimal taste and texture—crispy outside, soft and juicy inside—eat immediately after grilling.

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