Raan Ob Ob (Gorb Tod Tha Maka)

Fresh field frog, seasoned and fried until golden and crispy. Firm texture, similar to chicken but with natural sweetness. Popular as a snack or with chili sauce.

Minced snakehead fish paste mixed with red curry paste and long beans, kneaded until chewy, then deep-fried. Springy texture, served with a sweet and sour ajat dipping sauce.

Coarsely chopped prawn meat mixed with seasonings, coated in breadcrumbs and deep-fried until crispy outside and tender inside. Fragrant with prawn aroma, served with sweet plum sauce.

Large fresh river prawns, deep-fried and seasoned with salt and butter. Salty and rich, bringing out the sweetness of the prawn meat. Gooey prawn roe, perfect with hot steamed rice.

Tender belly and fin meat of snakehead fish, deep-fried until crispy. It has a rich flavor and a satisfying crunch from the edible soft bones.

Fresh threadfin fish coated with turmeric and herbs, fried until golden and crispy. Fragrant with turmeric, the fish meat is sweet and fresh.

Small freshwater fish, deep-fried whole. Can be eaten with bones. Salty and rich flavor, suitable as a snack.

Fresh mackerel, scored and fried until golden and fragrant. Mackerel has a unique richness, served with chili paste or hot steamed rice.