Butterfly the fresh raw shrimp by slicing along the back without cutting all the way through, then flatten. Rinse quickly under cold water and immediately transfer to ice water. Chill for 10-15 minutes, then drain thoroughly and pat dry. Arrange on a serving platter.
In a mortar and pestle, pound garlic and Thai bird's eye chilies until finely crushed.
Transfer the pounded mixture to a bowl. Add fish sauce, fresh lime juice, and sugar. Stir well until sugar is dissolved. Taste and adjust seasoning if needed (should be spicy, sour, and savory).
Pour the prepared dressing over the arranged shrimp on the platter.
Garnish with fresh green chilies and fresh mint leaves. Serve immediately, accompanied by thin slices of bitter gourd.
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