Kanom Jeeb (Shrimp Dumplings)
Kanom Jeeb differ from other Southeast Asian dumplings in that rice flour skins made of rice flour and eggs are typically used. The dumplings are usually steamed; however, you can get them pan fried in oil if you prefer the texture and flavor. Inside the dumpling skin is a combination of ground shrimp, garlic, ginger and chives, with a little fish sauce for seasoning. A touch of egg is usually used to seal the dumpling. The accompanying dipping sauce, nam pla prik, is made from fish sauce, garlic and chili peppers.
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Satay (Skewered Beef, Chicken or Shrimp)
There are three basic types of satay: beef, chicken and shrimp. Chicken Satay is prepared by marinating slices of chicken breast in coconut milk, yellow curry, coriander, cumin, turmeric and possibly fish sauce for seasoning. The marinade for Beef and Shrimp Satay is fish sauce, rice vinegar, garlic and onions. The beef, chicken or shrimp is then skewered and grilled. Satays are served with a peanut dipping sauce that is made from puréed peanuts and tamarind juice. Sometimes chili is added to give the sauce a little kick. Satays are usually garnished with a side of cucumber and onion salad with rice wine vinegar.
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This salad is made from either unripened green papaya or ripe papaya. It contains chili, green beans, tomatoes, garlic, onions and peanuts. It is then tossed in fish sauce, tamarind juice and lime. Some restaurants may include dried shrimp to add a saltier flavor and crunchy texture. Sometimes there is a garnish of ground nuts that may contain tree nuts in addition to peanuts. The flavor profile of som tam is sweet, tangy and spicy.
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Summer Rolls
A cold starter, summer rolls are julienned carrots, cucumber, onions, scallions and ginger wrapped in a thin layer of rice paper. Fish sauce may be used for seasoning. The vegetables can either be steamed or boiled in fresh chicken stock prior to wrapping. Sometimes the vegetables are left raw, giving a nice, crunchy texture. The dipping sauce is usually a plum sauce and may be mild or spicy. Its ingredients are puréed plums, ginger and sometimes chili pepper. Although most restaurants will make fresh plum sauce, some may opt for the prefabricated variety. If the restaurant cannot verify the nature of the plum sauce, nam pla prik or peanut sauce may be substituted.
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