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My Best Recipe

Shrimp Salad Dish Comes From Thailand

December 05, 1985

"I am a former citizen of Thailand who has lived in the United States nearly four years," Aranya Harper writes. "In Thailand we have a variety of exotic, spicy foods to creamy, sweet desserts. Your readers might be interested in a traditional Thai dish called pla kung. This dish is very well-known all over Thailand."

SPICY SHRIMP SALAD

1 cup shelled cleaned small to medium shrimp

1 tablespoon fish sauce (nampla) or 1/2 teaspoon salt

2 tablespoons lime juice

1/4 teaspoon cayenne pepper

1 tablespoon finely chopped lemon grass

1 tablespoon thin strips onion

1/2 teaspoon finely chopped garlic

1 tablespoon chopped green onion

1 tablespoon chopped cilantro

20 mint leaves

Lettuce leaves

Wrap shrimp in foil. Place on hot grill to cook 2 minutes. Unwrap and place in bowl. Mix in fish sauce, lime juice and cayenne.

Add lemon grass, onion, garlic, green onion, cilantro and mint leaves. Toss lightly. Chill until serving time. Serve on bed of lettuce. Makes 2 servings.

--ARANYA HARPER

Alhambra

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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