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Prickley Ash or Tingely is a great numbing pepper-flavour. I use the oil that is from China. It is great in such as MaPa Dofu as it is not gritty like the Sichuan peppercorns when pounded.
Toggle Commented Oct 2, 2009 on Mystery Lao Spice at Viet World Kitchen
1 reply
Yum Hoi! Love it-we make a dressing much like for Som Tum with fresh lime juice, good fish sauce (Golden Boy), slivers of fresh young bai magroot leaves, birdseye chiles for sure and scallops, shrimp, fresh white fish melange of these or just one. Fresh Monterey calamari works great too. Slivers of green mango or papaya are also great, but cucumber is more refreshing. Most of the scallops we get here in SF area have been frozen, same with the shrimp so parasites be dead! :-) Fresh are always best but far more difficult to find. I do get them at Walnut Creek Yacht Club as Chef Wienberg's brother (Osprey) delivers them daily.
Toggle Commented Mar 7, 2009 on Thai scallop ceviche - Yum Hoy Shell at chez pim
1 reply