Instructions: 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 cant 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.

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 tails. 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.