Shrimps Spicy Salad (Yam Kung Sod)

" Shrimps Spicy Salad " is the first menu I think of when the details of lemon balm were posted. I prefer to have lemon balm leaved and cucumber with " Shrimps Spicy Salad ", it's very good!!! Don't believe me until you try this dish...

Ingredients :
- 200 g shrimps, shelled and deveined
- 1 cup chicken stock
- 3 tablespoons garlic, sliced
- 2 tablespoons shallots, sliced
- 2 tablespoons lemongrass, sliced
- 1-2 tablespoon fresh red chili pepper, finely shredded
- 2 tablespoons fish sauce
- 3-4 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 tablespoons coriander leaves (for top)
- 5 tablespoons lemon balm leaves (garnish)
- 1 cup cucumber, sliced to 1-2 inch piece (garnish)
- 1 cup tomato, sliced to 1-2 inch piece (garnish)

Directions:
1. In a boiling pan over high heat with chicken stock, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
2. Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
3. Add all of the remaining ingredients into the bowl, stir to combine evering well. Test and adjust seasoning as needed. (I prefer the sour flavour.)

How to Serve:
Spoon the salad onto a plate, top with coriander leaves. Serve with lemon balm leaves and other garnishes (as pleasure).