Pla Gung (Spicy Prawn Salad)

🛒 Ingredients

• Shrimp, raw, peeled, deveined 150 g · 149 kcal
• Lemongrass, thinly sliced 15 g · 0 kcal
• Shallots, thinly sliced 30 g · 2 kcal
• Kaffir lime leaves, thinly sliced 2 g · 0 kcal
• Galangal, thinly sliced 10 g · 0 kcal
• Bird's eye chilies, sliced 10 g · 0 kcal
• Fresh lime juice 30 g · 8 kcal
• Fish sauce 30 g · 2 kcal
• Thai roasted chili paste (Nam Prik Pao) 15 g · 100 kcal
• Fresh mint leaves 5 g · 0 kcal
• Fresh cilantro 5 g · 0 kcal

👨‍🍳 Instructions

1. Bring a small pot of water to a boil, add the peeled and deveined shrimp, and cook for 1-2 minutes until just pink and opaque. Drain immediately and immerse in ice water to stop cooking; set aside.
2. In a mixing bowl, combine the thinly sliced lemongrass, shallots, kaffir lime leaves, galangal, and bird's eye chilies. Add the fresh lime juice, fish sauce, and Thai roasted chili paste.
3. Add the cooked and cooled shrimp to the bowl with the dressing and herbs. Toss everything gently to combine, ensuring the shrimp and aromatics are well coated.
4. Stir in the fresh mint leaves and cilantro just before serving. Taste and adjust seasoning with more lime juice or fish sauce if desired.
5. Serve immediately, garnished with extra mint or cilantro sprigs, often accompanied by fresh lettuce or cucumber slices on the side.