This dish is usually served as an appetizer before dinner and is fabulous with a cold glass of Beer Lao on a hot evening.The spiciness of the dish and the aroma of the fresh ginger makes you feel like you are in Laos.
The shrimp is raw but soaked in rice wine vinegar. The vinegar creates a reaction and cooks the shrimp (think Ceviche from Peru). This process does thoroughly cook the shrimp and with other spices such as lime, Thai chili, fish sauce, garlic and freshly chopped ginger – it is a heavenly combination on the palate. The tenderness of the shrimp, the fresh taste of the ginger and the spiciness from the chili is music to my palate.
Thank you grandma for sharing your cooking skills with me and for never letting me forget my roots. http://sophisticatedpalette.wordpress.com —S. Somboun