Gung Kratiem (Prawns With Garlic) 2 tablespoon oil 2 large garlic cloves finely chopped 6 large raw king prawns shelled, deveined, 1 tablespoon fish sauce 1 tablespoon light soy sauce 4 tablespoon fish stock or broth 1 pinch ground white pepper 1 lettuce parsley sprigs and 1 cucumber slices to garnish Line a serving dish with lettuce, parsley sprigs and a few slices of cucumber. Reserve. In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown . Add the prawns and cook briefly, stirring all the time, until they start to become opaque. Stirring briskly after each addition, add the fish sauce, light soy, dark soy, stock and white pepper. By now the prawns should be cooked through. Turn the heat up to maximum for a few seconds quickly to reduce the liquid to about 3 tbs.. Turn onto the prepared serving dish and serve. Yield: 1