In the Isan (Northeast Thailand), this dish is sometimes prepared with raw shrimp This variant is known as pla kung lao (ie shrimp prepared in the Laotian style). In essence the shrimp are "cooked" in the lime juice, which induces chemical changes in the shrimp meat. However the dish has a Thai variant (pla kung korat or simply pla kung) in which the shrimp are "blanched" in the manner typically used for vegetables. bai chaphlu are the leaves of a tree with the latin name piper sarmentosum. In the highly probable situation that you can't find them, garden mint makes a reasonable substitution. Tamarind juice is made by adding tamarind pulp to a little water, and allowing to stand for an hour, then squeezing it through a chessecloth to filter it. ingredients 1 pound of medium shrimp 2 tablespoons takrai (lemon grass), punded and thinly sliced 1 tablespoon bai makrut (kaffir lime leaves), shredded 2 tablespoons of bai chaphlu leaves, shredded 2 tablespoons bai pak chi (coriander/cilantro leaves), chopped 2 tablespoons of hom daeng (shallots/purple onion), sliced thinly 2 tablespoons of hom (spring onion/scallion) sliced thinly 1 teaspoon phom prik (ground dried red chili) quarter cup nam pla (fish sauce) quarter cup lime juice 1 tablespoon tamarind juice in addition drain the vinegar from enough prik dong (pickled red chili) to yield two tablespoons of drained, sliced red birdseye chilis, and drain the fish sauce from enough nam pla prik (green chilis in fish sauce) to yield two tablespoons of drained, sliced green birdseye chilis. method Drop the shrimp, still with their heads and shells, into boiling water and blanche for no more than 30 seconds. De-head and de-vein the shrimp, and discard all the shells but the tails. Place the shrimp in a bowl and add the fish sauce, lime juice, tamarind juice and chili powder, and leave to marinade for about an hour. Toss with the remaining ingredients to combine. Garnish with cucumber slices and lime wedges and serve with sticky rice.Special thanks to - Muoi Khuntilanont.