Subj : Salad Bar - 29
To   : All
From : Dave Drum
Date : Wed Oct 08 2025 14:27:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pla Goong (Spicy Thai Shrimp Salad)
 Categories: Seafood, Citrus, Chilies, Vegetables, Herbs
      Yield: 3 Servings
 
           Salt
      3 oz Lime juice
      3 tb Fish sauce
  1 1/2 tb Sugar
      2 tb Nam prik pao
      2    Fine chopped Thai bird
           - chilies; to taste
      1 lb Large shrimp
    2/3 c  Very thinly sliced
           - lemongrass (see note)
      1 lg Shallot; thin sliced
    1/2 c  Rough chopped cilantro
    1/2 c  Whole mint leaves
      6    Makrut lime leaves; fine
           - shredded
           Jasmine rice; for serving
 
  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.
  
  TIP: Lemongrass varies widely in size; you may need from
  2 thick to 8 thin stalks for this amount. Peel off the
  layers until the stem end is smooth and tender. Cut off
  the tough, thick base. Thin slice only the white part
  of the stalk, just the bottom 3" or 4". The rest of
  the stalk may be used for stock or tea.
  
  By: Francis Lam
  
  Yield: 2 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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