Pla Kung - Thai sushi
In the Isan (Northeast Thailand), this dish is sometimes prepared with
raw shrimp This variant is known as pla kung lao (ie shrimp prepared in
the Laotian style). In essence the shrimp are "cooked" in the lime
juice, which induces chemical changes in the shrimp meat. However the
dish has a Thai variant (pla kung korat or simply pla kung) in which the
shrimp are "blanched" in the manner typically used for vegetables.
bai chaphlu are the leaves of a tree with the latin name piper
sarmentosum. In the highly probable situation that you can't find them,
garden mint makes a reasonable substitution.
Tamarind juice is made by adding tamarind pulp to a little water, and
allowing to stand for an hour, then squeezing it through a chessecloth
to filter it.
1 pound of medium shrimp
2 tablespoons takrai (lemon grass), punded and thinly sliced
1 tablespoon bai makrut (kaffir lime leaves), shredded
2 tablespoons of bai chaphlu leaves, shredded
2 tablespoons bai pak chi (coriander/cilantro leaves), chopped
2 tablespoons of hom daeng (shallots/purple onion), sliced thinly
2 tablespoons of hom (spring onion/scallion) sliced thinly
1 teaspoon phom prik (ground dried red chili)
quarter cup nam pla (fish sauce)
quarter cup lime juice
1 tablespoon tamarind juice
in addition drain the vinegar from enough prik dong (pickled red chili)
to yield two tablespoons of drained, sliced red birdseye chilis, and
drain the fish sauce from enough nam pla prik (green chilis in fish
sauce) to yield two tablespoons of drained, sliced green birdseye
Drop the shrimp, still with their heads and shells, into boiling water
and blanche for no more than 30 seconds.
De-head and de-vein the shrimp, and discard all the shells but the
Place the shrimp in a bowl and add the fish sauce, lime juice, tamarind
juice and chili powder, and leave to marinade for about an hour.
Toss with the remaining ingredients to combine.
Garnish with cucumber slices and lime wedges and serve with sticky rice.
Special thanks to - Muoi Khuntilanont.