Hot And Cold Shrimp (Goong Kob Poh) 1 kg medium size fresh shrimp 7 red hot chili 3 cloves garlic 1 tablespoon sugar 1 1/2 teaspoon salt 1/4 cup hot water 2 tablespoon lime juice 1 tablespoon Thai hot sauce 1 tablespoon chopped coriander Peel shrimp, remove the center black line, leave the tail on. Clean and drain, arrange on a plate, chill for 2 hours. Pound the chili and garlic until fine. Place into a small bowl. Mix sugar, salt and hot water and stir until sugar is dissolved. Pour over pounded chili and garlic. Add lime juice and hot sauce, stir and top with chopped coriander. To Serve: Thread the shrimp onto the sticks. Cook over charcoal until done to satisfaction. Dip in prepared sauce to taste. Yield: 1