Gang Som Goong Kai Cha-om

(Shrimp and Omelet in Sour Soup)

Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup concentrated tamarind juice
1 cup Leguminosae (see photo below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

Leguminosae

Paste:
1 whole fish (medium size)
7 dried red chili peppers (throw away
the seed)
3 pieces galingale
5 red onions
1 tbsp. shrimp paste

Cooking Instructions:
1. Beat the egg. Add fish sauce and Leguminosae in it. Mix well. Take the young and soft part only.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and vegetables. Pour hot soup with shrimp. This way will make the vegetable crunchy.