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
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Bilal shaikh
[email protected]I didn't have all of the ingredients, so I substituted some things. The salad still turned out great!
Robert Masembe
[email protected]The shrimp were a bit overcooked, but the salad was still good.
Reigneth Omobola
[email protected]The dressing is a bit too spicy for my taste, but the salad is still delicious.
Tanisha Rahman
[email protected]This is my favorite shrimp salad recipe. It's so flavorful and refreshing.
Kellie Morris
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the bright and tangy flavors.
Rebecca Galyk
[email protected]This salad is a great way to use up leftover shrimp. It's also a healthy and delicious meal that's perfect for a light lunch or dinner.
Nae Chandler
[email protected]I love the combination of shrimp and lemongrass in this salad. It's so unique and delicious.
Peter Root
[email protected]This is my favorite shrimp salad recipe. It's so flavorful and refreshing.
Kellie Danielson
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the bright and tangy flavors.
Sandra Tambawoga
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavors and the shrimp were cooked perfectly.
Godwin Adekunte
[email protected]This salad is a great way to use up leftover shrimp. It's also a healthy and delicious meal that's perfect for a light lunch or dinner.
Rakib Rsr
[email protected]I love the combination of flavors in this salad. The shrimp are perfectly cooked and the dressing is amazing. I will definitely be making this again!
Trust Sandolo
[email protected]This was my first time making pla goong, and it was easier than I thought it would be. The hardest part was finding all of the ingredients, but once I had them, the salad came together quickly. It was a delicious and refreshing lunch.
Davarious Wright
[email protected]I followed the recipe exactly and the salad turned out great! The shrimp were juicy and flavorful, and the dressing was tangy and spicy. I served it over rice and it was a delicious and satisfying meal.
Dennis Kahara
[email protected]This shrimp salad was a hit at our dinner party! The flavors were bold and bright, and the shrimp were cooked perfectly. I will definitely be making this again.