กุ้งแนม” หรือ “กุ้งซ่อนกลิ่น – Goong naaem (goong saawn glin) according to the 1908 recipe in Lady Plean Passakornrawong’s “Maae Khruaa Huaa Bpaa (ตำราแม่ครัวหัวป่าก์)” cookbook. Flaky acid-cooked shrimp and the pork fat, along with thinly sliced roasted peanuts and very small unpeeled diced bitter orange (ส้มซ่า som saa), plus paper-thin slices of pickled garlic and julienned fresh red long chili peppers are mixed and seasoned with shrimp tomalley dressing. It is served in wrapped squares, using iceberg lettuce and young thaawng laang leaves.
Lettuce – green leaf lettuce (ผักกาดหอม ; phak gaat haawm)
Thai food recipes with Lettuce – green leaf lettuce (ผักกาดหอม ; phak gaat haawm)
Khanohm jeen yee poon is an appetizer consisting of a small roll of fermented rice noodles laid on a green lettuce leaf and topped with a slice of cucumber and cooked shrimp and pork belly, dressed with sour-sweet and salty fried chili jam, sprinkled with roasted peanuts and decorated with coriander leaf and a thin julienne of fresh red chili pepper. A squeeze of fresh lime juice is applied just before eating the dish.