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Goong Kob Poh (hot And Cold Shrimp)

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CATEGORY CUISINE TAG YIELD
Seafood Thai Seafood, Thailand 1 Servings

INGREDIENTS

1 kg Medium size fresh shrimp
7 Red hot chili
3 Cloves garlic
1 T Sugar
1 1/2 t Salt
1/4 c Hot water
2 T Lime juice
1 T Hot sauce *
1 T Chopped coriander
*, Sriracha or Sambel
Lampung [Sriracha is a

INSTRUCTIONS

Thai hot sauce, available here, and comes in several varieties++ from
mildly warm to blisteringly hot.  Some of them are quite similar to a
thick Tabasco sauce which is what I would use for a substitute. S.C.]
Here is a recipe from my new Thai cookbook that is mainly a dip,  since
the shrimp are either grilled or eaten raw with the rest of the
ingredients. I haven't made this yet, but the dip sounds quite  similar
to the Vietnamese "Nuoc Cham" (which would be good also.)  Peel shrimp,
remove the center black line, leave the tail on.  Clean  and drain,
arrange on a plate, chill for 2 hours.  Pound the chili  and garlic
until fine.  Place into a small bowl.  Mix sugar, salt and  hot water
and stir until sugar is dissolved.  Pour over pounded chili  and
garlic. Add lime juice and hot sauce, stir and top with chopped
coriander.  To Serve:  Thread the shrimp onto the sticks.  Cook over
charcoal  until done to satisfaction.  Dip in prepared sauce to taste.
It can  be served raw and cold.  From "Cooking Thai Food in American
Kitchens, Book 2", by Malulee  (Kunjara) Pinsuvana.  Copyright pending
in U.S.A..  Printed in  Bangkok, Thailand by Thai Watana Panich Co.
LTD.  Posted by Stephen Ceideberg; March 5 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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