Goong Nueng Manao | Thai Steamed Lime Shrimp

Rinse the jasmine rice several times in cold water, then cook in twice the amount of lightly salted water for about 12-15 minutes until tender, and keep covered and warm.

Clean the shrimp: peel off the shells (leave the tails on for a nicer presentation), make a shallow slit along the back to remove the dark vein, then rinse with cold water and pat dry.

Finely mince the garlic cloves and the red chili peppers. Finely chop the fresh coriander leaves and tender stems. Squeeze the juice of two limes, and slice the third lime into thin rounds.