Easy Thai Shrimp Salad Food

THAI SHRIMP SALAD (SHRIMP YUM GOONG)

Steps:

• Gather the ingredients.
• Warm a small pan over medium heat. Add the shrimp and let them cook on one side without browning. Once one side begins to turn opaque, flip them over until they are cooked all the way through. Remove the shrimp from the pan and set aside to cool.
• In the same pan over medium heat, add the minced pork and stir until cooked. Don't let the meat brown. Reserve the pork and juices on a plate and set aside to cool.
• In a medium-sized bowl, add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles. Stir until well incorporated.
• In a small bowl combine the fish sauce, lime, and sugar. Stir together until the sugar dissolves completely.
• Add the dressing to the ingredients in the medium bowl and give it a good mix. Serve immediately with Thai jasmine rice . Feel free to add more fish sauce, lime juice, or chile to the dish to taste.

PLA GOONG (SPICY THAI SHRIMP SALAD)

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.

THAI SPICY SHRIMP SALAD (YAAM GOONG)

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.