Goong Chae Nam Pla (Raw White Prawns with Chiles in Fish Sauce)

The prawns should be fresh, because they will be eaten raw.

Goong Chae nam pla made by Eoy's mother -- That's a lot of garlic, but it is delicious!

1 pound prawns15 prik
ki nu1 tablespoon chopped
garlic10 peeled
cloves of garlic1 teaspoon
palm sugar1 teaspoon
chopped cilantro root2 tablespoons
nam pla1 ½ tablespoon
lime juice4 to 5 sprigs of mintshredded cabbage
To prepare the prawns, shell, vein, remove the head, but leave the tail attached.
Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.
Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.

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