How to make thai food: Shrimp Grilled in Banana Leaves

300 grams (about 10.5 ounces or 2/3 pound) Goong Fawy see note below
3 tablespoons scallions/green onions, chopped
3 tablespoons cilantro, choped
loose banana leaves
2 large dried chiles, seeds removed and soaked in water
4 tablespoons lemongrass, chopped
1 teaspoon galangal, finely chopped
½ teaspoon fresh tumeric, finely chopped
1 teaspoon ground salt
1 teaspoon gapee (shrimp paste)

Make a chile paste by crushing and pounding the chiles in a motar and pestle until it is fine paste. Wash the shrimp until clean. Put in a strainer to drain water. Mix shrimp with chile paste, green onions and cilantro. Mix gently and divide into three portions. Tear banana leaves about six inches wide and clean thoroughly. Lay the leaves next to each other. Add a scoop of the shrimp mixture to one side of the leaf. Fold over into a square packet and secure with a bamboo toothpick.

Grill the shrimp packets over low heat charcoal until done.

** Goong Fawy are small freshwater shrmip with small, transparent bodies generally found in fresh-food markets