| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp |
| 2 |
tb |
Takrai (lemon grass); punded and thinly sliced |
| 1 |
tb |
Bai makrut (Kaffir lime leaves); shredded |
| 2 |
tb |
Bai chaphlu leaves; shredded |
| 2 |
tb |
Bai pak chi (coriander / cilantro leaves); chopped |
| 2 |
tb |
Hom daeng (shallots/purple onion); sliced thinly |
| 2 |
tb |
Hom (spring onion/scallion) sliced thinly |
| 1 |
ts |
Phom prik (ground dried red chili) |
| 1/4 |
c |
Nam pla (fish sauce) |
| 1/4 |
c |
Lime juice |
| 1 |
tb |
Tamarind juice |
| 2 |
tb |
Drained; sliced red Birdseye chilis (drain the vinegar from enough prik dong (pickled red chili)) to yield this amount) |
| 2 |
tb |
Drained; sliced green Birdseye chilis (drain the fish sauce from enough nam pla prik (green chilis in fish sauce) to yield this amount) |
INSTRUCTIONS
Date: Mon, 13 May 1996 15:01:08 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
In the Isan (Northeast Thailand), this dish is sometimes prepared with raw
shrimp This variant is known as pla kung lao (ie shrimp prepared in the
Laotian style). In essence the shrimp are "cooked" in the lime juice, which
induces chemical changes in the shrimp meat. However the dish has a Thai
variant (pla kung korat or simply pla kung) in which the shrimp are
"blanched" in the manner typically used for vegetables.
bai chaphlu are the leaves of a tree with the latin name piper sarmentosum.
In the highly probable situation that you can't find them, garden mint
makes a reasonable substitution.
Tamarind juice is made by adding tamarind pulp to a little water, and
allowing to stand for an hour, then squeezing it through a chessecloth to
filter it.
Drop the shrimp, still with their heads and shells, into boiling water and
blanche for no more than 30 seconds. De-head and de-vein the shrimp, and
discard all the shells but the tails. Place the shrimp in a bowl and add
the fish sauce, lime juice, tamarind juice and chili powder, and leave to
marinade for about an hour. Toss with the remaining ingredients to combine.
Garnish with cucumber slices and lime wedges and serve with sticky rice.
CHILE-HEADS DIGEST V2 #319
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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