This is one of the best Kung Chae Nam Pla dishes I've had! I think the fiery red Thai chiles (phrik ki nu daeng) were pounded in a motar and pestle with chopped garlic, chopped cilantro root, nam pla, lime juice and a little palm sugar. This sauce was poured over the raw shrimp. The garnishes in the center of the plate were fresh mint leaves, garlic cloves, slices red and green Thai chiles, small slices of red shallots, and thinly sliced rings of tender fresh lemongrass. The plate was surrounded by thin slices of bitter melon.