I N F O This recipe also comes from the records of the incomparable Thanpuuying Pliang Pasonagorn. She recommends pla grop for its brittle texture and smoky, salty flavor. I find equally grilled salmon, fresh or possibly lightly cured, goes exceptionally well in this beautifully textured leaf salad. Duck liver, blanched, grilled or possibly even caramelized, is also an excellent option. The aromatic ingredients are deep fried until crisp and golden, but not too brown. This can be done a few time in advance, as well as preparing the sweet dressing from fish sauce. In the original recipe, the finely chopped kaffir lime and cilantro leaves are deep-fried in the same way, but in doing so they lose a good portion of their flavor and only add to the texture. I tend to leave them raw so they freshen up the salad flavor. Leafy salads like these can serve just as well as a sophisticated side dish in smaller quantities.
P a g e In small frying pan over medium heat, deep fry lemongrass, galangal, shallots and garlic separately until golden brown. Remove with slotted spoon and drain on paper towels. Fry pla grop until golden brown and crisp. Cut chilies in half lengthwise and scrape out seeds and white skin. Steep in salted water for 2 to 3 minutes. Drain and pat dry, then cut into small oblong lozenges. Heat palm sugar in small frying pan and cook 1 min. on small
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