Kung Chae Nam Pla (Raw White Prawns with Chiles in Fish Sauce) กุ้งแชน้ำปล่า

Author: clayirving Status: published Published: Apr 08,2008 license cc-by-nd 0   Share on Facebook Share on Twitter

This is one of the best Kung Chae Nam Pla dishes I've had! I think the fiery red Thai chiles (phrik ki nu daeng) were pounded in a motar and pestle with chopped garlic, chopped cilantro root, nam pla, lime juice and a little palm sugar. This sauce was poured over the raw shrimp. The garnishes in the center of the plate were fresh mint leaves, garlic cloves, slices red and green Thai chiles, small slices of red shallots, and thinly sliced rings of tender fresh lemongrass. The plate was surrounded by thin slices of bitter melon.

To eat, scoop up a shrimp with the sauce in a spoon, add some, or all of the garnishes in the center of the plate, and go for it. What a taste sensation!

Finish with a slice of bitter melon to add yet another taste to the dish. Needless to say, I enjoyed this dish very much.

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