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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Best of Thai Seafood
⅔ pound prawns
5 shallots, sliced
14 prik ki nu, just broken in a mortar
2 ½ tablespoons lime juice
1 tablespoon nam pla
5 to 6 sprigs mint
1 tablespoon nam prik pao
1 tablespoon shredded ginger
1 tablespoon finely sliced lemon grass
Wash, shell, and devein the prawns. Dip into boiling water. When done, remove from water and drain. Mix the shallot, ginger, chiles, nam prik pao, lime juice, and fish sauce together. Then add the prawns and stir. Add the lemongrass and mint leaves and mix gently. Dip on to a serving dish with lettuce, tomato, pineapple and onion.