Ayutthaya River Prawns (Kung Mae Nam)
📍 Ayutthaya, Phra Nakhon Si Ayutthaya
The old capital's signature feast: enormous freshwater river prawns — often longer than your hand — grilled in the shell until the head fills with rich orange roe, served at riverside restaurants ringing the island city.
Ayutthaya is famous for its temple ruins — and, among Thais, for its river prawns. The giant freshwater prawn (kung mae nam) grows to a spectacular size in the rivers around the old island capital, and eating one grilled is a pilgrimage in its own right.
Why It’s Interesting
Cooked simply over charcoal in the shell (kung pao), the prawns are prized less for the meat than for the head, which fills with a molten, savoury orange fat and roe that you scoop out and spoon over rice. Riverside restaurants around the island serve them by weight alongside the current and passing boats — a rich, messy, and very local counterpoint to a day among the ruins.
Getting There
You’ll find the specialists at riverside restaurants encircling Ayutthaya’s historic island, an easy add-on to a day of temple-hopping. Prawns are sold by weight, so check the price before ordering the biggest ones — and wear a bib mentality.
🐿️ Cinnamon was here
Field report
I smelled Ayutthaya's river prawns from the back of a longtail boat before I ever saw them, and I would like the record to show I steered the humans toward the smell.
These prawns are longer than my whole body — I measured, tail to whisker, lying next to one for science before anyone could stop me. They grill them in the shell until the heads fill with rich orange roe, and the riverside restaurants serve them with a view of the water they came from. I was permitted exactly one claw's worth. It was the best claw of my life.
Everyone argues about which riverside place is best; nobody argues about the roe. Order more than you think you need. The humans never do, and they always regret it.
— Cinnamon 🐿️
📸 Cinnamon's camera roll
Snapshots from our very good boy on the road.
Where it is
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