Best Thai Lemon Shrimp Goong Maa Now 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

THAI SPICY SHRIMP SALAD (YAAM GOONG)

Thai Spicy Shrimp Salad (Yaam Goong) image

Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing!

Provided by PalatablePastime

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 head green leaf lettuce, cut
1 lb shrimp, cleaned and steamed
1/2 inch gingerroot, cut into thin julienne pieces
1 small red onion, thinly sliced
2 fresh red chilies, thinly sliced
1 stalk lemongrass, thinly sliced
2 garlic cloves, crushed
1 tablespoon brown sugar
2 tablespoons fish sauce
1/3 cup fresh lime juice
1 teaspoon black pepper
4 tablespoons chopped green onions
4 tablespoons chopped fresh cilantro
15 fresh mint leaves

Steps:

Put lettuce in salad bowls, and arrange shrimp on top.
Place ginger, onion and chilies over shrimp.
In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
Pour over salads and garnish with green onion, cilantro, and mint leaves.
Serve.

THAI LEMON SHRIMP (GOONG MAA NOW)

THAI LEMON SHRIMP (GOONG MAA NOW) image

Yield 2 to 4

Number Of Ingredients 11

Ingredients

15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)
1/3 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
2 Tbsp. lemon juice
3 kaffir lime leaves (available at Asian food stores), or substiute 1 tsp. grated lime zest
1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)
1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
3 cloves garlic, minced
1-2 tsp. palm or brown sugar (to taste)
1/4 cup fresh coriander, chopped, plus a little more to garnish
1/4 to 1/3 cup coconut milk
a little oil for frying

Steps:

1. Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve). 2. To Butterfly the Prawns: Hold a prawn in your palm (spine against your hand).Using a sharp knife, make a cut from the middle of the prawn down to the end (the fatter end of the shrimp). Don't cut too deeply - only part-way through the thickness of the prawn. When cooked, the prawn will now "open up". 3. Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine. 4. Allow to marinate for at least 10 minutes, or up to several hours in the refrigerator (or overnight). 5. Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns together with all of the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped coriander. Stir well. 6. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best). 7. When the sauce is of a consistently reddish color and all the prawns have opened up and are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough. 8. Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice. 9. To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices