Prawn Salad Pla Gung Recipes

PLA GOONG (SPICY THAI SHRIMP SALAD)

Pla Goong (Spicy Thai Shrimp Salad) image

This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.

Provided by Francis Lam

Categories main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

Salt (optional)
3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp (1 1/2 pounds if heads-on)
2/3 cup very thinly sliced lemongrass (see note)
1 large shallot, thinly sliced
1/2 cup roughly chopped cilantro
1/2 cup whole mint leaves
6 makrut lime leaves, finely shredded
Jasmine rice, for serving

Steps:

Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams

MEXICAN PRAWN SALAD

Mexican Prawn Salad image

From Taste of Mexico by Elisabeth L. Oritz & per her intro, "Salads in Mexico are usually served w/the main course instead of green vegetables. Salads containing meat or seafood, however, are very satisfying & usually served as a separate course." I adapted this essentially make-ahead & assemble in minutes salad to suit our preferences w/options to add Old Bay Seasoning to the dressing & garnish w/avocado or lime wedges as desired. All ingredients are pre-cooked, but it seemed realistic to show that + ingredient prep time, so 20 min was allowed for prep & 5 min for assembly. Enjoy !

Provided by twissis

Categories Vegetable

Time 25m

Yield 4 Salad Servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head iceberg lettuce (separated into leaves, or assorted lettuce leaves)
4 tablespoons mayonnaise
4 tablespoons sour cream
1 teaspoon Old Bay Seasoning (opt add to dressing)
12 ounces prawns (pre-cooked & chopped, may use frozen but well-drained prawns or baby shrimp)
1/2 cup green beans (pre-cooked & chopped)
1/2 cup carrot (pre-cooked & chopped)
1/2 cucumber (peeled, seeded & chopped)
2 eggs (hard-boiled & coarsely chopped)
1 jalepeno chili (pickled variety, seeded & finely minced)
salt (to taste)
1/2 avocado (sliced as opt garnish)
1/2 lime (cut in wedges as opt garnish)

Steps:

Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside.
In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.

NUOC MAM GUNG

Nuoc Mam Gung image

I enclose a recipe for Nuoc Mam Gung, a Thai sauce which can be used for dipping or as a kind of salad dressing (in small amounts; it's HOT!). At home we often have it with prawns grilled with garlic and chilis and a salad made from lettuce, finely sliced onion and coriander (cilantro in the States?). Nuoc Mam Gung

Provided by Liz29298

Categories Thai

Yield 1 batch

Number Of Ingredients 6

Ingredients

1 piece ginger, peeled (5 cm piece)
2 tablespoons caster sugar
2 birds eye chiles
2 cloves garlic
1/2 lime, peeled and sectioned
2 tablespoons nam pla (fish sauce, available from oriental supermarkets)

Steps:

Put the lot in a food processor and whizz until liquid.
Taste, and add more lime/Nam Pla if you think it needs it. Thanks, Liz Ling

CRISPY NOODLE AND PRAWN SALAD

Crispy Noodle and Prawn Salad image

Make and share this Crispy Noodle and Prawn Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories Healthy

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

24 king prawns, butterflied
150 g crispy noodles
2 cups baby spinach leaves
1 cup mung bean sprouts
1/4 cup sweet chili sauce
1/4 cup light soy sauce
3 limes, juice of
lime wedge, to serve

Steps:

Cook prawns in simmering salted water for 1-2 minutes.
Remove with slotted spoon and set aside to cool.
Place noodles, spinach leaves, prawns and sprouts in serving bowl.
Make dressing by combining ingredients.
Pour over salad, toss and serve immediately.

Nutrition Facts : Calories 368.8, Fat 5.3, SaturatedFat 1.3, Cholesterol 288, Sodium 1395.8, Carbohydrate 36.1, Fiber 2.7, Sugar 2.9, Protein 43.4

CHILLI TOMATO PRAWNS AND SCALLOPS

Chilli Tomato Prawns and Scallops image

From the Woman's Day magazine. Suggested you serve with steamed rice and top with rocket. Time does not allow for peeling prawns. Tips given - 1. Use chilli sauce to taste in place of chilli. 2. Omit scallops and use 500 grams prawns. 3. Serve with crusty bread. The original recipe included 100 grams feta cheese which was crumbled and added at the end. The weight of prawns is flesh weight, if buying whole to peel you would need 450 to 500 grams.

Provided by ImPat

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion (chopped)
2 garlic cloves (crushed or mince)
400 g diced tomatoes
1/4 cup white wine
1 red chile (small, finely chopped deseed if desired)
300 g prawns (raw peeled, deveined, tails intact, I usually remove tail)
200 g scallops (cleaned and halved)
3 spring onions (scallions, sliced)

Steps:

Heat oil in a large frying pan on medium. Saute onion and garlic for 2 to 3 minutes, until onion is tender.
Blend in tomatoes, wine and chilli and season to taste. Simmer for 2 to 3 minutes.
Stir in prawns, scallops and spring onions, simmer for 3 to 5 minutes until prawns change colour and are tender.
Season to taste.

Nutrition Facts : Calories 168.8, Fat 4.7, SaturatedFat 0.7, Cholesterol 106.5, Sodium 630.4, Carbohydrate 11.4, Fiber 2.1, Sugar 4.8, Protein 17.9

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