Pla Goong

Name: Pla Goong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g shrimp — poached; 2 stalks lemongrass; 4 kaffir leaves; 2 tbsp lime juice; 2 tbsp fish sauce; 1 handful mint; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Pla Goong, a beloved Thai dish, captures the essence of home-cooked meals shared on any given day. It mirrors the way spicy shrimp salad is traditionally prepared, where the salt is carefully judged by hand and the richness of flavors is embraced with generosity. This version is a reflection of how Thai family cooks truly bring it to the table, offering a glimpse into the everyday culinary practices of Thailand.

The dish bursts with vibrant flavors; the shrimp are infused with the aromatic notes of lemongrass and kaffir lime leaves, balanced by the bright tang of lime juice and the umami depth of fish sauce. Mint adds a refreshing finish, while fine sea salt enhances each element to perfection. Pla Goong is an invitation to savor a dish that feels both lively and comforting, a true testament to the joy of shared meals.

Ingredients

400 gshrimp — poached
2 stalkslemongrass
4kaffir leaves
2 tbsplime juice
2 tbspfish sauce
1 handfulmint
to tastefine sea salt

Method

Start by preparing the shrimp. Peel and devein 400 g of shrimp, leaving the tails on for presentation. Rinse them under cold water and pat dry with paper towels. Set them aside in a bowl and keep cool in the refrigerator until needed.
Next, prepare the aromatic components. Trim the ends of 2 stalks of lemongrass and remove the outer layers. Finely slice the tender inner stalks. Tear 4 kaffir lime leaves into small pieces, removing the central stem. These ingredients will infuse the dish with a fresh, citrusy aroma.
In a small bowl, combine 2 tablespoons of lime juice and 2 tablespoons of fish sauce. This mixture will serve as the dressing for the salad, providing a balance of tangy and savory flavors. Taste and adjust with fine sea salt to your preference, keeping in mind that the shrimp will also contribute some saltiness.
Remove the shrimp from the refrigerator. Heat a non-stick pan over medium-high heat and add a splash of neutral oil. Once the oil is shimmering, add the shrimp in a single layer. Cook for about 2-3 minutes on each side, or until they turn pink and opaque. Transfer the cooked shrimp to a large mixing bowl.
Add the sliced lemongrass and torn kaffir lime leaves to the bowl with the shrimp. Pour the lime juice and fish sauce mixture over the top. Toss gently to combine, ensuring the shrimp are evenly coated without breaking them apart.
Gently fold in a handful of fresh mint leaves, tearing them slightly to release their aroma. The mint will add a refreshing contrast to the spicy and savory elements of the dish.
Taste the salad and adjust the seasoning with more lime juice, fish sauce, or salt if needed. Serve the Pla Goong immediately, garnished with additional mint leaves if desired. Accompany with crusty bread to soak up the flavorful dressing, and enjoy this vibrant Thai salad with friends and family.