Large Shrimps Grilled in Banan a Leaf

Kanab Kung Yai

Ingredients

  • 10 fresh large shrimps, heads (i.e. the fore parts) and shells removed—then divide them into two piles of 6 and 4, cut the 6 into halves and chop the 4 finely—then take the heads and scrape out the ‘fat’ and put it in a small bowl—then take the rest of the contents of the heads, except for hard parts, and pound them in a mortar
  • three-layer pork, minced—quantity the size of hen’s egg*
  • 2 stalks of lemon grass, these three ingredients to be chopped and pounded together finely
  • 5 (small) shallots, these three ingredients to be chopped and pounded together finely
  • 2 fresh chilli peppers, these three ingredients to be chopped and pounded together finely
  • salt and fish sauce
  • chopped spring onion leaves
  • 1 waan pai leaf, finely chopped

Method

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.