Prawn Salad Pla Gung Food

PLA GOONG (SPICY THAI SHRIMP SALAD)

Pla Goong (Spicy Thai Shrimp Salad) image

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

Ingredients

Salt (optional)
3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp (1 1/2 pounds if heads-on)
2/3 cup very thinly sliced lemongrass (see note)
1 large shallot, thinly sliced
1/2 cup roughly chopped cilantro
1/2 cup whole mint leaves
6 makrut lime leaves, finely shredded
Jasmine rice, for serving

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

PRAWN SALAD (PLA GUNG)

Prawn Salad (Pla Gung) image

This recipe is from Recipes of Asia for Laos. This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares.

Provided by Lavender Lynn

Categories Asian

Time 25m

Yield 3 Cups

Number Of Ingredients 12

Ingredients

1 lb prawns, cleaned and deveined
3 cups water
2 tablespoons lemongrass, chop coarse
1 tablespoon fresh lime leaves, chop coarse
1 tablespoon coriander leaves, chop coarse
2 tablespoons lime juice
2 teaspoons palm sugar
1 teaspoon garlic, chop fine
1 teaspoon ginger, chop fine
1/2 teaspoon black pepper, ground
1/2 cup green onion, sliced
1/2 cup mint leaf

Steps:

Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes.
Drop in prawns and cook 1 minute. Remove and rinse under cold water.
Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar.
Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.

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