One of my favourite Thai “salads” (although it’s a bit short on vegetables) is kung chae nampla – raw shrimp (or prawns) served with a fiery dressing. The dressing should be on the far edge of your spice tolerance, because, as with every good Thai dish, the “hot” element is balanced by the sour, salty and sweet flavours.To make each mouthful even more delicious and complex, there’s bitterness provided by bitter melon, which also serves to cool the palate.Thai raw prawn salad (Kung chae nampla)I…
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