16    To 20 bamboo skewers,

           -8-inches or longer
    1/2 ts Chopped fresh coriander

           -roots *
    1/4 ts Black pepper-corns

      2    Garlic cloves, peeled

    1/2 ts Sugar

        pn Salt
      2 ts Thai fish sauce (nam pla)

      1 tb Coarsely chopped coriander

           -leaves
    1/4 lb Ground chicken, or

           -moderately fatty ground
           -pork
      1 lb Jumbo prawns (16 to 20 per

           -pound) with the shell
           Vegetable oil for barbecuing
------------------------SWEET AND SOUR CUCUMBER SALA------------------------
      4 tb White vinegar

      4 tb Sugar

      1 ts Salt

      4 tb Water

    1/2    Cucumber, peeled and thinly

           -sliced
      1 ts Dried shrimp powder with

           -chili (optional)
    1/2 tb Fish sauce (nam pla)

      2 ts Fresh coriander leaves,

           -minced
  * (if not available, use the stems)
  Here's my first attempt at scanning recipes using my new OCR stuff.
  Not bad.  It just took me about three times as long to diddle with
  the scanned image as it would have to type it in...  Ah well,
  practice makes perfect. ;-}
  In Thai cooking, a pounded paste fresh coriander roots, black pepper
  corns and garlic makes a popular and useful spice mixture.  This Thai
  trio-spice paste is used in the same way as Italian pesto to season
  stuffings, smear over meats as a marinade, or saute in oil to flavor
  stir-fried dishes. In this recipe, it serves to flavor the stuffing.
  Soak the bamboo skewers in water for at least 30 minutes.
  Keep the coriander bunch tied together and rinse it in a pan of cold
  water by dunking it up and down to dislodge the sand.  Drain
  thoroughly and spin dry in a lettuce drier.  Cut off the roots,
  including about 1 inch of the stem above the root; chop coarsely and
  set aside.
  To make the spice paste, pound the pepper corns in a mortar, or grind
  in a spice mill Add the garlic, coriander roots, sugar and salt;
  pound or grind into a smooth paste.
  Combine the spice paste, fish sauce, coriander leaves and chicken.
  Mix well.
  To devein and butterfly the prawns, make a 1/2 inch deep cut through
  the shell along the back with kitchen scissors.Pull out the black
  vein (the alimentary canal).  Rinse prawns under cold running water
  and dry thoroughly.
  Starting from the tail end, thread the prawns lengthwise onto the
  skewers, ending at the head end.  Spread open the 1/2-inch deep cut
  and stuff with about a teaspoonful of chicken paste; smooth the
  surface.
  Repeat with remaining prawns.
  Lightly brush prawns with oil.  Grill over a medium-hot fire for 1 to
  2 minutes on each side, or until they turn bright orange and feel

  firm to the touch.  They may also be broiled.  Serve with Sweet-Sour
  Cucumber Salad.
  SWEET AND SOUR CUCUMBER SALAD:
  Combine the vinegar, sugar , salt and water in a small bowl; stir
  until sugar and salt dissolve.  Put the cucumber slices in a shallow
  bowl, sprinkle with shrimp powder and fish sauce, then pour in the
  sweet vinegar to cover.  Top with coriander leaves.
  Makes 8 servings.
  San Francisco Chronicle, 10/14/92.
  Posted by Stephen Ceideberg; October 18 1992.