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Pla Goong Mapraow Krut highlights the versatility of local mantis prawns served throughout Phuket. Lightly grilled, these meaty prawns take on a delicate char and smokiness. Topped with freshly grated coconut for a hint of texture and creaminess, thinly sliced red shallot and fresh green herbs, each bite provides the perfect blend of textures and flavours that showcases the pillars of Thai cuisine at its best. Served with a drizzle of sauce and tiny yellow flowers, this fresh take on a classic Thai prawn salad is superb with a chilled drink whilst on the waterfront.

Wine companion: Shrimp salads beg for a dry riesling in my opinion. I’ve gone for #37 on the restaurant’s list, the 2015 Neudorf Moutere Dry Riesling from New Zealand. The wine starts with lime blossom and a touch of honey with a refreshing zippiness all the way.


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