Kung Sa,

Spicy Raw Prawns

300 gram very fresh medium sized white prawns,
1/2 cup shredded cabbage,
1 celery plant,
20 hot chilies
50 gram garlic cloves,
1/2 table spoon salt,
3 table spoons lime juice.

Preparation

1) Wash, shell, and devein the prawns, leaving the tail fins in place, and arrange on a serving dish.
2) Chop the garlic and chilies together.
3 Mix the lime juice and salt so that a sour taste prdominates over the salt; then, add the copped garlic and chili.
4 When served, this sauce is spooned over the prawns, and they are eaten with the selery and cabbage.