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Lao Shrimp Ceviche / Laap Hybrid

SERVES 6

INGREDIENTS:

• 2 lbs shrimp (peeled, deveined, and sliced in half, lengthwise)1 tbs sea salt

• 1 cup water

• 1 cup corn starch

• 1/4 cup Lime juice

• 1/3 cup shallots

• 2 tbs ginger, finely minced

• 1/4 cup lemongrass

• 1 cup scallions

• 1/3 cup mint

• 1/2 cup cilantro

• 2 tbs kefir lime leaves

• 1.5 tbs galangal, finely minced

• Thai peppers to preference

• 1-2 tbs fish sauce

• 2 tbs toasted rice powder

• 2 tbs Padek

DIRECTIONS:

1. Marinate the shrimp with corn starch, salt and 1 cup water for 30 mins (to knock down the fishy taste) cover, then transfer to the fridge.

2. When ready, rinse the shrimp until the water runs clear, drain, and return to the bowl. Add in lime juice, then stir and allow to marinate while you prepare the herbs (about 15-20 minutes). The shrimp will begin to turn opaque as the lime juice cures it.

3. Drain the shrimp but reserve the juices and transfer the liquid to a small saucepan to bring to medium heat. Allow it boil and for the juices to reduce down to half. Allow to cool before transferring back to the shrimp mixture. This will add depth to the flavors.

4. In the mixing bowl, pour in the fish sauce and padek. Add hearty herbs first (lemongrass, ginger, galangal and peppers) then stir to combine, and add the remaining herbs. Stir again.

5. Taste test as you go and adjust the seasonings (like fish sauce and lime juice) to preference.

6. Serve alongside with fresh herbs and lettuce or rice. Enjoy!

NOTES:

• Keep shallots into slices to add color

• Finely mince galangal and ginger as finely as possible, since they are hardier

• For more laap recipes, try this ahi tuna version and began, tempeh version!