Photograph of the finished Goong chae nam pla

Thailand · Tôm sống ngâm nước mắm Thái

Goong chae nam pla

25 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 2.6 lb
  • Photograph of Fish sauce Fish sauce ⅔ cup
  • Photograph of Lime Lime 8
  • Photograph of Green bird's eye chillies Green bird's eye chillies 24
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Bitter gourd Bitter gourd 1.1 lb
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Peel the shrimp, remove the black vein, then split each shrimp lengthwise in half while keeping the tail attached.
  2. 2 Soak the shrimp in ice-salt water for 20 minutes to make the meat firm and translucent.
  3. 3 The shrimp used for this dish must be very fresh because they are not subjected to heat; that is the first requirement.
  4. 4 Grind the chili peppers and garlic in a mortar, then mix with fish sauce, lemon juice, and sugar.
  5. 5 Arrange the shrimp on a cold plate and pour the sauce over them just before serving.
  6. 6 Serve with thinly sliced bitter melon and cabbage to balance the salty and spicy flavors of the sauce.
Start cooking