Photograph of the finished Kung chae nam pla

Thailand · Tôm sống ngâm nước mắm Kung chae nam pla

Kung chae nam pla

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1 kg
  • Photograph of Fish sauce Fish sauce 120 ml
  • Photograph of Lime Lime 6
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Sugar Sugar 40 g
  • Photograph of Celery Celery 160 g
  • Photograph of Coarse salt Coarse salt 20 g
  • Photograph of Parsley Parsley 60 g

Method

  1. 1 Only use very fresh sea shrimp purchased on the same day; shrimp that have been stored for a while should not be used for this raw dish.
  2. 2 Peel the shrimp, slit them lengthwise, remove the black vein, and soak them in ice-salt water for 10 minutes.
  3. 3 Arrange the halved shrimp in a flower shape on a chilled plate and refrigerate until serving.
  4. 4 Crush garlic and green chilies, then mix with fish sauce, lemon juice, and sugar to make a spicy sauce.
  5. 5 Pour the sauce over the shrimp as soon as it's served, then sprinkle with celery and parsley, and eat within 10 minutes.
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