Peel and devein the shrimp. Save the heads and shells. Smash the shrimp with a heavy knife to improve their texture and mince roughly. Set aside.
Prepare the savory broth (น้ำนัว)
In a pot, bring water, seasoned fermented fish sauce, lemongrass, and kaffir lime leaves to a strong boil. Simmer on medium heat until the aroma of the lemongrass is released and there is no foul odor.
Add the shrimp heads and shells to the pot and cook only until the shells turn orange.
Strain the liquids using a sieve. Press well to squeeze out all the juices and the tomalley from the shrimp heads. Strain and set aside.
Prepare the herbs:
Finely mince young galangal with a knife. Set aside.
Thinly slice the spring onion. Set aside.
Roughly chop the coriander leaves. Set aside.
Pick small young mint leaves and use them whole. Set aside.
Thinly slice the fresh chilies.
Pound the laap:
Add the minced shrimp meat to an Issan-style wooden or clay mortar and pestle.
Add the minced galangal.
Add ground roasted glutinous rice and ground dried chili.
Pound the shrimp meat until it becomes gooey; gradually add the savory broth in small amounts as you pound, until you have reached the desired consistency.
Combine the laap:
Taste and adjust the saltiness to your liking, using fish sauce. It should be salty and savory.
When you are satisfied with the seasoning, add the herbs.
Add ground roasted glutinous rice and ground dried chili.
Mix and serve raw as is or continue to cook the laap.
Cooking the laap (optional):
In a pan, over medium low heat, roast the finished laap – including the seasonings and aromatics – until the fish is cooked. Serve warm.
Alternatively, wrap the laap with banana leaves and grill over charcoals.
Serve:
Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.