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
SPICY THAI SHRIMP SALAD
A simple, healthy Thai shrimp salad with an authentic sour-savory-spicy-sweet combination of fresh lime juice, fish sauce and chili paste, showered with fresh herbs and crunchy roasted peanuts.
Provided by Emily Clifton - Nerds with Knives
Categories Thai
Time 15m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine lime juice, lime zest, fish sauce, sugar, and chili paste. Taste, and adjust with any of the ingredients. It should taste quite sour, but also a little salty, spicy and sweet.
- Turn heat off and poach the shrimp in the water until just cooked through, 2-3 minutes. Be careful not to overcook. Drain well.
- Add the warm shrimp to the sauce and toss well. Add the shallot, cilantro and mint leaves. Toss, and transfer to a serving bowl. Scatter over the peanuts and garnish with a few more herbs. Serve immediately with hot rice or rice noodles.
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
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
From Rachel Cooks Thai blog. She reiterates that slicing the shallots, red onion and Thai peppers very thin ensures the vegetables don't end up in your mouth in isolation. The lemongrass must be sliced paper thin, using only the most tender bottom of the stalk to eliminate tough stems. Prepare the greens then serve with the shrimp hot off the grill. The salty, sweet, tangy and spicy dressing ties the salad together
Provided by gailanng
Categories Greens
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Combine the sauce ingredients and whisk until well incorporated; set aside.
- Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
- Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
- Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!
Nutrition Facts : Calories 209.5, Fat 2, SaturatedFat 0.2, Cholesterol 214.3, Sodium 2399, Carbohydrate 22.3, Fiber 1.6, Sugar 8.8, Protein 26.3
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- Heat 1 tsp. coconut oil in a skillet over medium heat. Add the shrimp and cook 1-2 minutes per side, until pink and no longer opaque. Remove from heat and set aside.
- Combine the shallot, red onion, cilantro and mint in a small bowl and mix to combine. In a large bowl, add the chopped lettuce. Sprinkle with the herb and onion mixture. Layer the cooked shrimp over top and drizzle with the dressing.
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- Prepare all of your vegetables. The lettuce, cilantro, and mint can be coarsely chopped. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion, and red peppers very finely.
- Peel and devein the shrimp, keeping the head and tail on if you want a more dramatic presentation. Brush a bit of oil on both sides and then grill them until they're cooked through.
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- Add water to a medium sized pot and add water, limes and salt. Put on lid and bring to a boil. In the meantime, take kitchen shears and cut the shell lengthwise up the back of the shrimp from the head to the tail. Remove vein and rinse. Once the water is boiling, add the shrimps, put the lid onimmediately take it off the heat. Set the timer for 3 minutes. Allow shrimp topoach in hot boiled prepared lime water for 3 minutes. Shrimp should no longerbe translucent. Scoop shrimp out of pot with a slotted spoon and place in icedwater. Allow to cool. Peel shrimp. Leave tails on if desired.
- Wear gloves if you are sensitive. Peel green mangoes and either use a mandolin to slice thinly, shred with a grater or slice in thin julienne strips like we did. If you are doing this in advance, spritz on a little lime juice to keep it fresh.
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WHAT TO EAT IN BANGKOK 2022 - 33 BEST FOOD IN BANGKOK
From toptravelfoods.com
4.8/5 (12)
- Crispy Fried Duck Pad Krapow (150 THB) - 55 Pochana. My favourite food to eat in Bangkok is this crispy duck pad krapow, fried with chillies and basil.
- Roasted Prawns with Glass Noodles (290 THB) - Somsak Pu Ob. The prawns and glass noodles here are served with a heavenly marinade of soy sauce, black pepper and other seasonings.
- Shrimp in Wasabi-Fish Sauce (200 THB) - Soei Restaurant. Thai fusion at its best! Soei Restaurant gives the Thai dish called 'goong chae nam pla' an extra kick by adding some wasabi.
- Spicy Thai Shrimp Salad (200 THB) - Tom Yum Goong Banglamphu. Tom Yum Goong Banglamphu is one of my favourite street food restaurants in Bangkok. Rather than the “Tom Yum Goong” the restaurant is named for, my favourite dish is the Spicy Thai Shrimp Salad, which is the best Pla Goong I’ve had in Thailand.
- Stir-Fried Soft-Shell Crab in Curry Powder (400 THB) - Soei Restaurant. Soei is the only restaurant we’re listing twice on this list. As well as their goong chae nam pla with wasabi, which we listed on number three, they also make a killer stir-fried soft-shell crab in curry powder.
- Boat Noodles with Sliced Fatty Beef Belly (15 THB) Toy Kuay Teow Reua. These famous small noodle bowls originated from the canals in Bangkok and Ayutthaya where they were served from boats, hence the name.
- Spicy Salmon Salad (250 THB - Jeh O Chula. Did someone say spicy salmon salad? * Dribble. Although not entirely Thai, this fusion dish deserves to be among the top recommendations in this list, as it’s incredibly delicious.
- Superb Pad Thai with Big Prawns (200 THB) - Pad Thai Thip Samai. You haven’t been to Thailand if you haven’t sampled Thailand’s most famous dish Pad Thai.
- Penang Pork Curry (30 THB) - Ran Nai Oo. Ran Nai Oo is a popular rice and curry restaurant located in the Samyan area. It’s one of the top places to eat in Bangkok and serves my favourite Penang curry, which is sweet from the coconut milk yet has a good amount of spice.
- Stewed Beef Noodle & Hot Pot (180 THB) - Heng Chun Seng. If looking at this doesn’t make your mouth water, then I don’t know what will. Heng Chun Seng specialises in soup with stewed beef and they do it particularly well (yes, better than the other famous beef noodle restaurant Wattana Panich).
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