Thai Spicy Shrimp Salad – Plah Goong – พล่ากุ้ง

I have this Spicy Sour Sauce from the Spicy Steam Fish post left and personally I like that Spicy and Sour Sauce so much that I think it will be great to make something out of it. If I would have fresh Kale with the thick green stalk, I would have made Yam Kanah or Spicy Kale Salad with Shrimps, but since this is just a quick reaction and I just made it from what I have in hand and here it is. A wonderful quick spicy salad to join other dish on the table, but if you want to make this as a starter you might want to reduce the chili a bit. Eating this spicy salad without steam rice is unthinkable for a Thai like me. If you love spicy food and do not mind Chili Hot, then you will not regret this salad at all!

For Dressing :

Ingredients Serves 2 Notes
Lime juice 2.5 tablespoon
Sugar 2 tablespoon
Garlic 3 tablespoon chop
Fish sauce 3 tablespoon
Chicken Stock (or water) 2 tablespoon
Coriander 3 tablespoon chop

For Salad :

Ingredients Serves 2 Notes
Fresh Shrimps 350 grams clean and peel cut on the back of the shrimps to remove the black line and leave the tales intact.
Lemon Grass 3 sticks clean and cut as thin as possible.
Lime Leaves 2 leaves slice thin made about 1 tablespoon
Small Shallot 8 pieces peel and clean and slice thin
Mint leave half a cup clean well

How to make:

  1. Boil water with 1 teaspoon of salt with high heat, when boiling add the peeled Shrimps. Do not stir, when the shrimp turn orange sieve up the cooked shrimp and place in mixing bowl.
  2. Add the cut ingredients into the mixing bowl; follow by the spicy salad sauce. Mix well and set on the serving plate.

Note: I really love this taste, but having too much of the spiciness is not too good to the stomach. It is better to prepare not too spicy dishes like omelette or clear soup along with this salad.


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