MSGID: 1:18/200.0 68e6bb14   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pla Goong (Spicy Thai Shrimp Salad)   
    Categories: Seafood, Citrus, Chilies, Vegetables, Herbs   
         Yield: 3 Servings   
       
              Salt   
         3 oz Lime juice   
         3 tb Fish sauce   
     1 1/2 tb Sugar   
         2 tb Nam prik pao   
         2    Fine chopped Thai bird   
              - chilies; to taste   
         1 lb Large shrimp   
       2/3 c  Very thinly sliced   
              - lemongrass (see note)   
         1 lg Shallot; thin sliced   
       1/2 c  Rough chopped cilantro   
       1/2 c  Whole mint leaves   
         6    Makrut lime leaves; fine   
              - shredded   
              Jasmine rice; for serving   
       
     Bring a pot of 3 quarts of water to a boil. (I like to   
     salt the water like pasta water; Kanittanon does not add   
     salt.)   
        
     In a large bowl, combine the lime juice, fish sauce,   
     sugar, nam prik pao and chopped chiles. Taste, and   
     adjust with any of the ingredients, including salt. The   
     sauce’s flavor should be led by sourness and savoriness,   
     but with a good balance of sweetness and heat.   
        
     Cook the shrimp in the water until it just turns opaque,   
     medium or medium-rare, about 1 minute. For better   
     flavor, cook the shrimp with heads or shells on; peel   
     when just cooled enough to handle.   
        
     Add the shrimp to the sauce while still warm and toss;   
     the lime will continue to "cook" the shrimp like a   
     ceviche. Add the lemongrass, shallot, cilantro, mint   
     leaves and makrut lime leaves, reserving a little of   
     each herb for garnish. Toss, and place on a dish;   
     scatter the reserved herbs on top. Serve immediately   
     with hot rice.   
        
     TIP: Lemongrass varies widely in size; you may need from   
     2 thick to 8 thin stalks for this amount. Peel off the   
     layers until the stem end is smooth and tender. Cut off   
     the tough, thick base. Thin slice only the white part   
     of the stalk, just the bottom 3" or 4". The rest of   
     the stalk may be used for stock or tea.   
        
     By: Francis Lam   
        
     Yield: 2 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "The stars we are given. The constellations we make." -- Rebecca Solnit   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)   
   SEEN-BY: 18/200 105/81 106/201 128/187 129/14 305 153/7715 154/110   
   SEEN-BY: 218/700 226/30 227/114 229/110 206 300 307 317 400 426 428   
   SEEN-BY: 229/452 470 664 700 705 266/512 291/111 292/854 320/219 322/757   
   SEEN-BY: 342/200 460/58 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 18/200 229/426