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From: Nancy,.SanFran

Bangkok Dancing Prawns
Recipe By : Chef Boonsuib Thomawong
Adapted from Chef Boonsuib Thomawong's chef's special at Bangkok Villa Restaurant
Thursday, February 15, 2001 / The Lakeland Ledger
Yields 2 servings

4 jumbo or 8 large fresh shrimps -- heads removed
6 ounces crabmeat -- minced
1/2 pound ground pork
2 teaspoons garlic salt
2 tablespoons cilantro -- chopped
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon soya bean sauce or 1 teaspoon salt
4 long wooden skewers -- set in water for 20
minutes ahead of time (4 to 8)

Wash and dry the shrimp. Leaving the tail and shell casing on, slice the inside curve of the shrimp down the middle, making sure not to cut through the shell casing on the back. Gently pull out the vein from the inside.

Carefully thread skewer from the open end of the shrimp through the tail, taking care not to break through the back casing.

In a bowl, mix crabmeat and pork together and then mix in all other ingredients, forming a moist ball.

Place about one teaspoon of the pork-crabmeat mixture inside the open part of the shrimp, and then fold the shrimp around the mixture, not closing it completely, but with some of the pork-crabmeat mixture showing.

Heat a lightly oiled grill or large pan to medium-high, and place shrimp on the grill on one of its shell sides, grilling for a minute or so until grill marks appear. Turn to the other side, again grilling until the marks appear.

Then baste the pork-crabmeat mixture with coconut curry sauce (recipe below), and grill, pork-crabmeat mixture side down for 8 minutes or so, until you are sure the pork is cooked through.

Remove from grill and serve with white jasmine rice and a Thai or Vietnamese dipping sauce. (See recipes below)

Vietnamese (nuoc Cham) Dipping Sauce
Adapted from "Hot Sour Salty Sweet," by Jeffrey Alford and Naomi Duguid, Artisan, 2000.
Thursday, February 15, 2001 / The Lakeland Ledger

1/4 cup fresh lime juice
1/4 cup fish sauce
1/4 cup water
2 teaspoons rice or cider vinegar
1 tablespoon sugar
1 small clove garlic -- minced
1 fresh Thai bird chili -- minced
Several shreds of carrot -- optional

Yields about 3/4 cup

Combine all ingredients in a bowl and stir to dissolve the sugar completely. Serve in one or more small condiment bowls. Store in tightly sealed glass container in the refrigerator for up to 3 days.

Thai Chili Dipping Sauce
Adapted from "The Best of Vietnamese and Thai Cooking," by Mai Pham, Prima Publishing, 1996
Thursday, February 15, 2001 / The Lakeland Ledger

6 fresh Thai bird chiles or 4 jalapenos -- chopped (6 to 8)
1 clove garlic -- finely minced
2 tablespoons fresh squeezed lime juice
1/4 cup fish sauce

Yields about 1/2 cup

Combine all ingredients in a sauce bowl. Serve as dipping sauce or with noodle or rice dishes. Sauce will keep up to 3 weeks if refrigerated in an airtight container.