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Author Notes: 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 —April Somboun
- 12 to 18 pieces Fresh Uncooked Shrimp
- 1/2 cup Rice Vinegar
- 4 Green Thai Chili, thinly sliced
- 3 Cloves of Garlic, finely chopped
- 3 tablespoons Ginger, finely chopped
- 3 tablespoons Fish Sauce
- 1/2 Lime, squeezed
- Peel and de-vein the raw shrimp and with tail intact.
- Bring the shrimp to a medium size bowl and pour the rice wine vinegar over the raw shrimp. Let it soak in the rice wine vinegar for 10 minutes in the refrigerator.
- After ten minutes, drain the shrimp.
- Using the same bowl mix the remaining ingredients with the shrimp.
- Serve immediately on a nice platter with chop sticks for each guest to use. You can also serve this dish with rice to offset the spiciness or use less chili.