Thai cuisine · Fish & Seafood

Goong Ob Kluea

Large shrimp cooked in a pot under a layer of coarse sea salt, served with the fiery green seafood dip Nam Jim Seafood.

Ingredients · for 4 servings

• 16 large shrimp
• 300 g coarse sea salt
• 2 stalks lemongrass
• 6 cloves garlic
• 5 green chilies
• 3 limes
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch cilantro
• pepper

Instructions

1. Rinse the unpeeled shrimp cold, pat dry and pull out the dark vein along the back with a sharp knife tip - the shell stays intact.
2. Flatten the lemongrass, cut into 5 cm pieces and line the bottom of a heavy pot with it.
3. For the dip, pound garlic, chilies and palm sugar in a mortar into a coarse paste, then stir in fish sauce, the juice of two limes and the finely chopped cilantro stem.
4. Lay the shrimp close together on the lemongrass, grind pepper over them and cover completely with the coarse sea salt.
5. Cover the pot and cook over medium heat for 8-10 min until the salt forms a dry crust on the surface and the shells turn bright orange.
6. Lift the shrimp out of the salt, brush off any excess, arrange with cilantro leaves and the third lime cut into wedges, and serve the dip alongside.