From the Sea · Thai
Goong Chae Nam Pla (Thai Lime-Cured Shrimp)
Ultra-fresh raw shrimp are butterflied and bathed in a fierce sauce of lime, fish sauce, garlic and green chilies, which firms and slightly cures the flesh. Bitter melon and shredded cabbage cool the fire and provide satisfying crunch.
Test kitchen note: Use only sashimi-grade or freshly frozen shrimp for this dish, and pour on the sauce just before serving so the texture stays delicate.
Method 5 steps
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Soak the sliced bitter melon in ice water for 15 minutes to soften its bitterness, then drain well.
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Pound the garlic and green chilies to a coarse paste, then stir in the lime juice, fish sauce and sugar.
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Keep the butterflied shrimp very cold on a plate set over ice while you arrange the vegetables.
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Line a serving plate with the bitter melon, mound the shredded cabbages in the center and lay the shrimp in a ring on top.
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Just before serving, spoon the sauce over the shrimp and finish with red chili strips and cilantro.
That is the whole pie. Enjoy every slice.
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