Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce).

500 g. Prawns.15 chili peppers finely chopped1 tbsp garlic chopped10 peeled cloves of garlic and sliced1 tbsp palm sugar1 tsp cilantro root chopped2 tbsp fish sauce3 tbsp lime juice1 tbsp mint leavesSliced cabbage or Sliced Chinese Bitter GourdPreparation:
To prepare the prawns, clean well and remove the prawns shell but leave the tails for good appearance.Chop the chili finely and mix with the cilantro root chopped and garlic chopped.Add the fish sauce, sugar, and lime juice so that a sour taste predominates.Place a bed of sliced cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns.  Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.