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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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I was some what surprised when I ordered "fresh shrimp" in a restaraunt in Thailand. "Fresh" meant they were raw shrimp! See the recipe for Kung Chae nam pla.
-clay
300 gram very fresh medium sized white prawns
½ cup shredded cabbage
1 celery plant
20 hot chilies
50 gram garlic cloves
½ table spoon salt
3 table spoons lime juice
Wash, shell, and devein the prawns, leaving the tail fins in place, and arrange on a serving dish.
Chop the garlic and chilies together.
Mix the lime juice and salt so that a sour taste prdominates over the salt; then, add the copped garlic and chili.
When served, this sauce is spooned over the prawns, and they are eaten with the selery and cabbage.
Note:
The chopped chili can be served separately.