A dish not for the faint of heart, this is not your typical hors d’oeuvres at a cocktail party. With a combination of raw shrimp, garlic, and chilies, this dish packs a punch as you take the first bite leaving your tongue numb but igniting pleasure sensors within your brain. It is a love hate relationship, but as endorphins are released, your brain sends a wave of signals cravings for another bite.
In fact, this dish is one of the standards ordered as an appetizer while sharing drinks on a Friday evening in good company. The combination of sweet, sour, salty never cease to amaze foodies with an adventure spirit to try something out of the ordinary. The dish, beloved to Thai people, is Koong Chae Nam Pla translates to ‘Shrimp chilled in Fish Sauce.”
As Thailand is well known for its abundance of seafood, why not take advantage of a dish which uses the freshest shrimp harvest by fishermen hours before being elegantly placed on your plate?
The plating construction for the dish consist of a bed of cabbage with thinly sliced pieces of bitter melon and uncooked garlic. Butterfly cut pieces of raw shrimps are then arranged atop the greens. A perfect mixture of chopped garlic, fish sauce, lime juice, an white refined sugar are poured into the sauce tray to compliment the sweetness of the raw shrimp. Mint leaves are the final garnish to give contrast to the beautiful presentation. Give it a try, satisfy your soul, satisfy your cravings.