Pla Goong is a refreshing and vibrant Thai shrimp salad that combines the bold, spicy, sour, and salty flavors that are characteristic of Thai cuisine. This dish features juicy, succulent shrimp tossed with fresh herbs, vegetables, and a zesty dressing that gives it a kick of heat. Perfect as a light appetizer or a main dish, it is known for its balance of textures and flavors — from the crunch of the herbs to the tenderness of the shrimp.
Ingredients:
- For the salad:
- 500g (about 1 lb) medium to large shrimp, peeled and deveined
- 1 small red onion, thinly sliced
- 1-2 red chilies, thinly sliced (adjust to your preferred spice level)
- 2-3 tablespoons fresh cilantro, chopped
- 2-3 tablespoons fresh mint leaves, chopped
- 2 tablespoons lemongrass, finely chopped (optional but adds extra flavor)
- 1 medium cucumber, sliced into thin rounds (optional)
- 1 cup cherry tomatoes, halved
- 2 tablespoons toasted rice powder (optional, but adds authenticity and a nice texture)
- For the dressing:
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar (palm sugar is best, but regular sugar works)
- 1-2 tablespoons Thai chili paste (or minced fresh Thai chilies, depending on spice tolerance)
- 1 tablespoon roasted chili flakes (optional)
- 1 teaspoon minced garlic
Instructions:
- Prepare the Shrimp:
- Bring a pot of water to a boil, and add a pinch of salt. Once boiling, add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Do not overcook.
- Drain the shrimp and allow them to cool, then chop them into bite-sized pieces if desired, or leave them whole for a more traditional presentation.
- Prepare the Vegetables and Herbs:
- Slice the red onion thinly and soak it in water for 5-10 minutes to reduce its sharpness if desired.
- Slice the cherry tomatoes in half and set aside.
- Chop the cilantro, mint, and optional lemongrass, and set aside.
- Make the Dressing:
- In a small bowl, combine the lime juice, fish sauce, sugar, garlic, chili paste (or fresh chilies), and chili flakes.
- Stir well until the sugar dissolves completely and the dressing is evenly mixed.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked shrimp, onion, tomatoes, cucumber (if using), and fresh herbs (cilantro, mint, lemongrass).
- Pour the dressing over the salad and toss everything together gently, ensuring that the shrimp and vegetables are well-coated.
- Optional Additions:
- Sprinkle toasted rice powder over the salad for an added crunch and unique flavor. This step is a traditional Thai touch and gives the salad a delightful nuttiness.
- Garnish with additional cilantro or mint if desired.
- Serve:
- Serve the Pla Goong immediately, ideally chilled or at room temperature, as a refreshing starter or a light meal.
- Pair it with steamed jasmine rice or enjoy it as is for a low-carb option.
Tips:
- Adjust the spice level: If you prefer a milder version, reduce the number of chilies or skip the chili paste and use a little less fresh chili.
- Freshness is key: This dish is best enjoyed with fresh, high-quality shrimp and vegetables. The contrast of textures from the crunchy vegetables and herbs with the tender shrimp is what makes it so delicious.
- Balance the dressing: The fish sauce, lime, and sugar should have a perfect balance of sour, salty, and sweet. Adjust to your taste preferences if needed.
This Authentic Spicy Thai Shrimp Salad (Pla Goong) is a fantastic representation of the fresh, bold, and complex flavors of Thai cuisine, offering a perfect blend of spicy, sour, and salty.
