1 medium shallot, thinly sliced (may substitute red onion)
2 green onions, thinly sliced
For the dressing-
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce (Tiparos brand preferred)
1 tablespoon sugar
1to 2 teaspoons roasted chili paste/jam
2 thai chilis, seeded and finely chopped
Instructions
Peel shrimp and set aside. Wash and coarsely chop the mint and cilantro. Take center stem out of kaffir lime leaves (available at Thai market, usually frozen) and slice leaves very finely to make shreds. Peel off outer stalk of lemongrass until you get to more tender part. Rinse off and cut off one inch from the root. Finely slice lemongrass stalk until you have two tablespoons. Slice shallot and green onions. Put all these fresh ingredients into a glass bowl.
Mix all the dressing ingredients. Adjust sour, hot and sweet to your taste. Steps up to here may be done a few hours in advance of serving. Refrigerate if not making salad right away.
Heat wok or frying pan on medium-high heat and add two tablespoons cooking oil. Stir fry shrimp two or three minutes, until they turn pink. Alternatively, sprinkle shrimp with one tablespoon oil and grill over gas or charcoal flame until they turn pink. Grilling adds great flavor.
Combine dressing with the fresh ingredients and toss lightly. Add cooked shrimp and toss again. Serve on a layer of leaf lettuce and garnish with sprigs of mint or cilantro.
Originally Submitted
5/2/2011
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