Kung chae nampla

Kung chae nampla
Shrimp in fish sauce as served in Bangkok, Thailand
Alternative names Spicy raw shrimp salad, Thai marinated raw prawns
Type Salad
Place of origin Central Thailand
Associated national cuisine Thai
Serving temperature Cold
Main ingredients Whiteleg shrimp, garlic, chilies, lime juice, fish sauce, spicy sauce

Kung chae nampla (Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce.[1] It needs to be chilled before serving for 10 to 15 minutes.[2] As a result, the shrimp flavor will be more salty and tasty. Generally, Thais usually use whiteleg shrimp in this dish.

Origin

The origin of kung chae nampla is not clear but it believes that it has been a dish since in early Rattanakosin era (about 1782 – 1851) and it was originally found widespread in Thailand. It has become popular as an appetizer.

Controversial issue

Many people are afraid of sickness because raw shrimps that are used in this menu are risky of having Vibrio Parahaemolyticus bacteria. It can cause the abdominal pain and diarrhea to ones who eat it (Germs from shrimp in fish sauce, 2014). 

Types

There are different types of kung chae nampla. First of all, the original one, is served with chunks of gourd, cloves of garlic, and chilies with a spicy sauce that is served separately. Second, another version is served with lemon grass added. Lastly, there is the pour over version, which is served with the spicy sauce poured over the shrimp whereas other versions keep the spicy sauce separate when serving.


Ingredients (Shrimp in fish sauce, 2016)

Fresh shrimp   Chinese gourd   Mint leaves   Cabbage   Whole Chinese garlic   Sugar   Chopped chilies

Chopped garlic   Lime juice   Fish sauce 

How to cook (Shrimp in the fish sauce, 2016)

Peel the shrimp and then cut shrimp in half. Then spread the shrimp out and rinse the water on then refrigerate it.   Wash vegetable thoroughly. Chop the Chinese gourd and cabbage into thin pieces. Slice the Chinese garlic and pick mint leaves   Mix sugar, fish sauce, lime juice, chopped chilies and chopped garlic together for the condiment sauce.   Arrange ingredients starting with chopped cabbage, then shrimp with Chinese gourd and sliced garlic on the dish

Pour the mixed condiment over the shrimps in the dish.

Top the dish with mint leaves.

Similarly, there is also another spicy shrimp salad (Thai: พล่ากุ้ง, RTGS: phla kung). However, it has boiled shrimp, lime juice, kaffir lime leaves and lemon grass as the main ingredients.

See also

References

  1. ↑ "สูตรอาหาร : กุ้งแช่น้ำปลา - EzyThaiCooking". Retrieved 5 September 2016.
  2. ↑ "Gung Chae Nam Pla กุ้งแชน้ำปล่า Thai Marinated Raw Prawns - 3 Hungry Tummies". Retrieved 5 September 2016.

Shrimp in fish sauce (October, 2016). Retrieved from http://www.thai-thaifood.com/th/%E0%B8%81%E0%B8%B8%E0%B9%89%E0%B8%87%E0%B9%81%E0%B8%8A%E0%B9%88%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B8%9B%E0%B8%A5%E0%B8%B2//

 

Germs from shrimp in fish sauce (October 2014). Retrieved from https://www.thairath.co.th/content/663451

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