| 1) Crush one of the lemon grass stalks and put it in a large pot of water with 3 of the kaffir lime leaves, several slices of galangal, 2 crushed shallots and salt. Bring the water to a boil and add the shellfish. Boil about 20 seconds, remove with a slotted spoon and drain. |
| 2) In a bowl combine the chili paste, lemon juice, sugar, fish sauce, chilies, garlic and shallots. Mix well. |
| 3) Slice the other lemon grass stalk finely. Remove one of the kaffir lime leaves from its stem and slice it finely. Slice the remaining shallot finely. With the tomatoes, onions, and spring onions put the finely sliced lemon grass, lime leaf and shallot into the bowl and mix the ingredients well. |
| 4) Add the cooked shellfish and mix again gently. Garnish with coriander leaves. Serve immediately. |
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