Topics: Thai cuisine, Isan, Vietnamese cuisine Pages: 16 (1271 words) Published: November 14, 2014
Dancing Shrimp
Posted By Jonathan Look on May 22, 2014 | 2 comments


A Bowl of Dancing Shrimp or Goong Ten in Thailand
I love fresh seafood – the fresher the better. I have had more than my fair share of sweet Maine lobster straight from the sea to the pot or spicy Louisiana crawfish fresh from the boil. I love a nice piece of fresh sashimi with a touch of wasabi and soy sauce or clams in garlic butter that have been baked in the sand right on the beach. I have homemade ceviche prepared from octopus that I caught myself in Mexico and rich Bouillabaisse made from fish straight off the boats and put into pots in harbor restaurants in France. I never thought that I could get anything fresher than plump oysters on the half shell – with loads of lemon, horseradish and Louisiana hot sauce – freshly shucked at the Acme Oyster House in New Orleans. But never have I had seafood fresher than “Goong Ten” or Dancing Shrimp in Thailand. A mixture of finely minced garlic, lemongrass, peppermint, onion and red chilies are added to fish sauce, lemon juice and placed into a small bowl. A mound of tiny shrimp – still alive – are placed on top and covered with a lid so they can’t escape, and brought straight to the table. The diner shakes the bowl to mix the shrimp with the sauce and supposedly stun them. They are then consumed straight from the bowl, still wiggling – I assume from the ecstasy of the delicious sauce. You have to eat fast or the little critters will flit off of the spoon and into your lap. You can feel them dancing in your mouth as you close your mouth around them. The first thing you taste is a briny burst of flavor a bit of crunch as you bite down, followed by flavors of lemon, onion fish sauce and finally hot chilies. They really are surprisingly good! To some this dish may see cruel and admittedly I did write this in a light hearted way. But, unless you are a strict vegan all of our diets contain animal protein that somehow met its demise – either though our own deeds or hired agents. Just cutting the lawn around the house devastates hordes of little critters in garden dwelling communities. To me it is best to a least occasionally get to know our food and have an intimate awareness of what it really is. My favorite place for Dancing Shrimp is a little restaurant at the entrance to Huay Tung Tao near Chiang Mai. Although Goong Ten is primarily a northern Thai or Issan dish I understand that they can be found as street food in Bangkok and next time I go I plan to seek them out. The first time I tried them it was just for a little adventure but I have come to really like them. Do you think you could try them?

Lan Larb Bpet – Bangkok’s Duck Mouth Street Restaurant
May 27, 2011 By Mark Wiens 2 Comments

Duck Mouth Restaurant - Bangkok, Thailand
The Mighty Ducks have taken their final flight.
Smoke billows from the series of makeshift grills that set up around 5 pm just outside of Tesco Bangpakok, in the Southern part of Bangkok, Thailand. The restaurant is known as Lan Larb Bpet (ร้านลาบเป็ด). They are grilling 1 thing: Duck Mouth’s – their renowned specialty!

Lan Larb Bpet Restaurant (ร้านลาบเป็ด) There are so many duck beaks in fact, that the curbside diner is forced to set up half of its grills on the asphalt of Suksawat road. There’s a duck mouth grilling assembly line; the heaps of duck mouth’s begin in a bucket of marinade before getting neatly arranged on the first of the grills. As they become more and more cooked, they move down the assembly line until they reach the real street cart itself – and that’s when they are nearly ready to be served!

Duck Mounths (ปากเป็ด)
The restaurants consists of no more than an overflowing smoky street cart, a handful of grungy metal tables, and a few eager diners waiting for tables to clear.

The principle grill man is simply passionate about beaks, there’s a certain twinkle in...
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