Thai cuisine · Salads & Mezze

Goong Chae Nam Pla

Raw shrimp on ice, drizzled with a spicy sauce of fish sauce, lime and raw garlic.

Ingredients · for 4 servings

• 16 very fresh shrimp (sashimi-grade)
• 4 tbsp fish sauce
• 3 limes
• 6 Thai chilies
• 6 garlic cloves
• 1 tsp palm sugar
• 200 g white cabbage
• 1/2 bunch mint
• 1/2 bunch cilantro

Instructions

1. Peel the shrimp, leaving the tail fin on, remove the vein and cut deep along the back so they can be opened out flat.
2. Place the shrimp in ice water for 15 min. so they become firm and translucent, then remove and pat dry.
3. Pound the Thai chilies, half the garlic and the palm sugar in a mortar into a coarse paste.
4. Stir in the fish sauce and lime juice and season to taste – the sauce should be distinctly spicy, salty and sour.
5. Slice the remaining garlic paper-thin and cut the white cabbage into fine strips.
6. Arrange the shrimp on an ice-chilled platter, top with the garlic slices, drizzle with the sauce, sprinkle with mint and cilantro and serve immediately with the cabbage.