Source: Atlas Obscura
In the Northeast Thailand region of Isaan, cooks often serve meat raw, doused in a spicy, salty, sour marinade of chili, fish sauce, and lime. Street vendors sometimes take the uncooked element one step further, selling a dish known as “dancing shrimp” (goong ten) from double-basket carts.
On one side, seasonings await. On the other, a heap of small, translucent shrimp try in vain to escape from beneath a cloth….The post Dancing Shrimp appeared first on FeedBox.