Pla Goong
Pla Goong is a bright, spicy shrimp salad with juicy poached shrimp coated in a punchy lime and fish sauce dressing. Lemongrass, galangal, kaffir lime leaves, and fresh herbs give it a vivid citrusy perfume and crisp freshness in every bite.
Ingredients
Shrimp and aromatics
- 250 graw shrimp, peeled and deveined
- 1 stalk (about 20 g)lemongrass, very thinly sliced
- 10 ggalangal, finely julienned
- 2 leaveskaffir lime leaves, finely shredded
- 40 gshallot, thinly sliced
- 2bird's eye chilies, thinly sliced
- 10 gfresh mint leaves
- 10 gcoriander leaves
Dressing
- 25 mlfish sauce
- 30 mlfresh lime juice
- 10 gpalm sugar
To finish
- 80 gcucumber, sliced
- 2 wedgeslime wedges
Instructions
- 1
Bring a small pot of water to a gentle boil. While it heats, thinly slice the lemongrass, galangal, kaffir lime leaves, shallot, and chilies; pick the mint and coriander leaves. Stir the fish sauce, lime juice, and palm sugar together in a bowl until the sugar dissolves. Thin slicing is important here so the aromatics are fragrant and easy to eat raw.
- 2
Add the shrimp to the boiling water and poach for 1 1/2 to 2 minutes, just until they turn pink and opaque and curl into a loose C-shape. Do not overcook or they will become rubbery. Drain immediately.
- 3
While the shrimp are still warm, add them to the bowl with the dressing. Toss with the lemongrass, galangal, kaffir lime leaves, shallot, and chilies. Mixing while the shrimp are warm helps them absorb the salty-sour dressing and the perfume of the herbs.
- 4
Fold in the mint and coriander, then taste and adjust with a little more lime if you want it sharper. Let the salad sit for 2 minutes so the flavors meld briefly.
- 5
Arrange the cucumber on serving plates, spoon the shrimp salad over the top, and serve immediately with lime wedges. Pla Goong should taste bright, hot, salty, and intensely aromatic.
Nutrition per serving
Notes
- •If kaffir lime leaves are very tough, remove the center rib before shredding as finely as possible.
- •For a beginner-friendly version, start with 1 chili and add more after tasting.
- •Use medium or large shrimp for easier timing and a juicier texture.
- •This salad is best eaten immediately after mixing, while the shrimp are still slightly warm.
Background
Pla Goong is a classic Thai spicy shrimp salad known for its lively balance of sour lime, salty fish sauce, fresh herbs, and chili heat. It reflects the central Thai style of yam salads, where cooked seafood is tossed with a sharp dressing and fragrant raw aromatics for a dish that is both refreshing and intensely flavored.
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