Best 3 Pla Goong Spicy Thai Shrimp Salad Recipes
Pla Goong Spicy Thai Shrimp Salad is a tantalizing Thai dish bursting with vibrant flavors and textures. Originating from the vibrant streets of Thailand, this culinary delight combines the zest of spicy chilies, the sweetness of succulent shrimp, the freshness of crisp vegetables, and the aromatic blend of herbs and spices. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating an authentic and unforgettable Pla Goong Spicy Thai Shrimp Salad that will transport your taste buds to the heart of Thailand.
Here are our top 3 tried and tested recipes!
PLA GOONG (SPICY THAI SHRIMP SALAD)
This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
Provided by Francis Lam
Categories main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
- In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
- Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
- Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams
THAI SPICY SHRIMP SALAD (YAAM GOONG)
Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put lettuce in salad bowls, and arrange shrimp on top.
- Place ginger, onion and chilies over shrimp.
- In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
- Pour over salads and garnish with green onion, cilantro, and mint leaves.
- Serve.
SPICY THAI SHRIMP SALAD
Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 12
Steps:
- To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
- Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the salad will taste. This is especially important for the shrimp, as frozen shrimp can be tough and chewy.
- Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to not overcook it. Overcooked shrimp will be tough and rubbery.
- Use a good quality fish sauce: Fish sauce is a key ingredient in Thai cuisine, and it's important to use a good quality one. Look for a fish sauce that is made from anchovies and salt, and that has a clear, amber color.
- Adjust the spiciness to your liking: This salad can be made as spicy or as mild as you like. If you like spicy food, add more chili peppers. If you don't like spicy food, omit the chili peppers or use a milder variety.
- Serve the salad immediately: This salad is best served immediately after it is made. The shrimp will become tough and rubbery if it sits for too long.
Conclusion:
Pla goong is a delicious and refreshing Thai salad that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. Serve it with rice or noodles, or enjoy it on its own.
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