Kung chae nampla

Kung chae nampla is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. Generally, Thais usually use whiteleg shrimp in this dish. The origin of kung chae nampla is not clear but it believes that it has been a dish since in early Rattanakosin era (about 1782 – 1851) and it was originally found widespread in Thailand. It has become popular as an appetizer. Many people are afraid of sickness because raw shrimps that are used in this menu are risky of having Vibrio parahaemolyticus  bacteria.  It can cause  abdominal pain and diarrhea to ones who eat it (Germs from shrimp in fish sauce, 2014). 

Source: Wikipedia