Gung Chae Nam-Pla
Fresh Raw Prawn Salad

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Ingredients
1 lb fresh raw medium prawns - shelled and de-veined, but retaining the tail
2 tablespoons lemon grass, pounded and thinly sliced
2 kaffir lime leaves, shredded
2 tablespoons of mint leaves, shredded
2 tablespoons coriander  leaves, chopped
2 tablespoons shallots (or small red or purple onions), sliced thinly
2 tablespoons spring onion, sliced thinly
1 teaspoon ground dried red chili
1/4 cup fish sauce - nam pla
1/2 cup lime juice
1 tablespoon tamarind sauce

Ingredients for Garnish
2 bitter melons, sliced and de-seeded
3 small cucumbers sliced
9 garlic cloves, sliced thinly
1 Chinese cabbage shredded

In addition, drain the vinegar from enough prik dong (pickled red chili) to yield two tablespoons of drained, sliced Thai chili peppers, and drain the fish sauce from enough nam pla prik (green chilies in fish sauce) to yield two tablespoons of drained, sliced Thai chili peppers.

Method
1. Place the prawns in a bowl
2. add the fish sauce, lime juice, tamarind sauce and chili powder
3. leave to marinade for about an hour.
4. toss with the remaining ingredients to combine.

Serving
1. Arrange the cabbage, to fill the center of a large round serving platter
2. Place the prawns around the cabbage , with their tails pointing to the center of the platter
3. pour the marinade sauce over the prawns and cabbage
4. arrange the sliced bitter melon around the edge of the platter
5. Sprinkle the sliced garlic over the prawns and cabbage

Garnish with lime wedges and serve with sticky rice or
Thai jasmine rice.