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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Cooking Thai by Chalie Amatyakul
2 cups boiled shrimp, minced
14 cucumbers, dug out or slices
vegetables, cabbage leaves and lettuce leaves are good combinations
1 tablespoon nam pla
1 tablespoon palm sugar
1 tablespoon tamarind water
1 teaspoon lime juice
3 tablespoons cooking oil
2 tablespoons lemongrass, finely sliced
kaffir lime leaves, shredded
For the Chile Paste:
1 teaspoon shrimp paste
10 cloves garlic
10 shallots
10 phrik ki nu
1 tablespoon finely minced galanal
Toast or dry roast chile paste ingredients, then pound them together to make a paste. Dilute paste in nam pla, palm sugar, tamarind water and lime juice. Heat cooking oil and fry the mixture until fragrant. Pour over the minced shrimp and mix well. Fill the tossed salad in the cucumber dug outs or on cucumber slices.
Serve or garnish with finely sliced lemongrass and finely shredded kaffir lime leaves.