When the above ingredients have been prepared, mix together in a bowl all those which have been pounded and minced. When they are thoroughly mixed, add the shrimps and a sprinkling of salt and fish sauce. Mix again, then add the chopped spring onion leaves and the finely chopped waan pai leaf.
Place the mixture on pieces of banana leaf and make a package with a bamboo holder (as explained), and grill it. When it is cooked, set it on a platter. Serve with Keng Phak Hai Kai (a vegetable soup made with phak hat kai—).
* Editors’ note. In the original text this ingredient, i.e. the three-layer pork, was inserted in the middle of the instructions about dealing with the shrimps. The order has been changed to avoid confusion.
© 1981 All rights reserved. Published by Prospect Books.