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Summary

DescriptionKung kam kram.jpg
English: Kung phao (Thai script: กุ้งเผา), literally "burned prawns", are grilled prawns usually served with a dipping sauce (nam chim) made from mashed bird's eye chillies, "coriander root," fish sauce, sugar and "lime juice." The prawns seen in this image are large river prawns (Macrobrachium rosenbergii) which are called kung kam kram (Thai script: กุ้งก้ามกราม), kung mae nam (litt. "river prawns"; Thai script: แม่น้ำ)/kung luang (litt. "superior/royal prawns"; Thai script: กุ้งหลวง). The two prawns used for this dish each weighed around 500 grams. The yellow "sauce" is a thick liquid that comes from the——prawn head. And lends cooked/grilled/fried prawns a unique flavour. At the "Che Dam" restaurant in Pathum Thani province.
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Date/TimeThumbnailDimensionsUserComment
current00:34, 25 August 2011Thumbnail for version as of 00:34, 25 August 20111,920 × 1,895 (603 KB)Takeaway

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Camera manufacturerNIKON CORPORATION
Camera modelNIKON D7000
Exposure time1/60 sec (0.016666666666667)
F-numberf/5.6
ISO speed rating5,000
Date and time of data generation14:08, 5 February 2011
Lens focal length26 mm
Horizontal resolution300 dpi
Vertical resolution300 dpi
Software usedVer.1.00
File change date and time14:08, 5 February 2011
Y and C positioningCo-sited
Exposure ProgramAperture priority
Exif version2.3
Date and time of digitizing14:08, 5 February 2011
Image compression mode4
Exposure bias0
Maximum land aperture3 APEX (f/2.83)
Metering modePattern
Light sourceCool white fluorescent (W 3900 – 4500K)
FlashFlash did not fire, compulsory flash suppression
DateTime subseconds50
DateTimeOriginal subseconds50
DateTimeDigitized subseconds50
Color spacesRGB
Sensing methodOne-chip color area sensor
Custom image processingNormal process
Exposure modeAuto exposure
White balanceManual white balance
Digital zoom ratio1
Focal length in 35 mm film39 mm
Scene capture typeStandard
ContrastNormal
SaturationNormal
SharpnessNormal
Subject distance rangeUnknown
Unique image ID42cf578aaa5e60b2a08cb6b91d3703d7

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