“Gûng sìap” or roasted prawn is something very well known to be native souvenir product of Phuket province and nearby others around Andaman seashore (Phuket, Phang-nga and Krabi). Gûng sìap has usually been brought to make into gûng sìap chili paste which is popular and nutritional so.
Today, there are various formulae created by taking “gûng sìap” to food recipes. In this chili paste, herbs brought are those of Thai for example, chili, shallot, garlic, ginger, galangal, lemon grass, kaffir lime leaf along with cashew nut and other standard paste ingredients. Side dishes to be eaten with are cucumber, fresh sting bean, burnt sting bean, fennel, boiled bamboo shoot, eggplant, fermented large headed bean sprouts, cashew nut tree tips, white olive tree tips etc., turmeric fried fish or grilled fish, very much delicious.
Many kinds of format development have been made for export to other countries which are in Asia Middle East and EU zones, China towns.
Nutrition fact for 1 serve: total energy 45 kilocalories
. Phosphorous 273 mg.
. Calcium 414 mg.
. Iron 5 mg.
. Fiber 0.4 gm.
. Carbohydrate 5.0 gm.
. Fat 0.3 gm.
. Protein 5.0 gm.