Gung Chae Nam Pla

Summary

Ingredients

• 0.25 ¼ head white cabbage
• 1 medium carrot (s)
• 1 cucumber (mara - bitter cucumber)
• 300 g prawn (s), raw, very fresh, medium-sized
• Fish sauce
• 1 tablespoon garlic, chopped
• 1 tablespoon garlic, finely sliced, to serve
• 1 tablespoon chilli pepper (Prik Kee Nuu), chopped
• 0.5 tablespoon ½ chilli pepper (s), cut into thin slices, to serve
• 2 tablespoon coriander (leaves, stems, roots), chopped
• Sugar, brown
• salt
• Lime juice

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Instructions

1. Grate and mix the cabbage and carrots very finely, place in the center of a large plate. Peel the bitter cucumber (preferably so decorative that the slices have a wave pattern), halve lengthways and cut into thin slices.
2. Wash and peel the prawns (leave the last piece of tail on), devein and cut open so that they can be unfolded (like a butterfly). Place the cabbage and carrot mixture on the plate, unfolded in a circle, side by side, drizzle with the tail in the middle of the plate and drizzle with a little fish sauce. Drape the halved bitter cucumber slices on the outer edge of the plate. Cover with cling film and place in the refrigerator.
3. In a large heavy mortar, mash the garlic, chillies and a little salt, then add the coriander and continue pounding until it is a fine paste. (If you think it`s finally enough, you have to go on for at least another 5 minutes!)
4. Season with sugar, a little fish sauce, salt and lime juice. The dip has to be very hot, slightly sweet, sour and not very salty, because fish sauce is already on the prawns. It shouldn`t be liquid either, but rather mushy.
5. Serve the prawns and the dip. Place the garlic and chilli slices next to it.
6. To eat, you take some cabbage mixture on a spoon, put half a slice of bitter cucumber on it, then a shrimp (so that the tail is on the tip of the spoon and can then be bitten off). First, put a slice of garlic, if you like, some chili pieces and then 1/2 teaspoon or more (or less?) Of the dip if you like.

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