© Copyright 1995-2017, Clay Irving <email@example.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.
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.
The chopped chili can be served separately.