My favorite dish at Montienthip

“The Pavilion on the Water of Life and Legends” defines the opulent gold teakwood barge, operated by the Montien Riverside hotel, which is renowned for its palatial cuisines. Diners enjoy sumptuous food to the accompaniment of light classical Thai music on a scenic night cruise along the Chao Phraya River.

The intrigue of graceful palaces, temples and buildings, coupled with the riverside life o the people on the Chao Phraya River, provides a charming backdrop that helps enhance the dining experience, sure to linger long in one’s memory.

The Montienthip leaves from Montien Riverside Hotel pier daily at 19:30 and cruises down the Chao Phraya River returning at 22:00.

Recommended Dish: Stir-Fried River Prawns with Chili and Ginger

Ingredients: eight river prawns, 200 grams blanched cowpeas, 100 grams deep-fried pork fat, 50 grams red chili paste, 40 grams finely-sliced red chilies, 30 grams finely sliced kaffir lime leaves, 30 grams white soy sauce, tow tablespoons vegetable oil, one tablespoon palm sugar, one tablespoon fish sauce.

Cooking Method: Remove the shells from four prawns; divide each into three pieces. Marinate the meat in white soy sauce. Clean the remaining four prawns and half them without removing the shells. Apply a dash of soy sauce and leave to marinate for approximately ten minutes before frying them in heated oil. Once they are slightly cooked, arrange them on a plate.

Cook the marinated meat in heated oil; remove and leave to stand. Cook the red chili paste and add to taste palm sugar and fish sauce for a sweet and slightly salty sauce. Add the fried prawns, kaffir lime leaves and pork fat to the sauce. Pour the mixture over the halved prawns. Garnish with blanched cowpeas, chopped red chili and kaffir lime leaves. Serve hot.