38min 4 ppl
Pla Goong (Spicy Prawn Salad)
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 6 steps
Easy: ≤30 min and ≤6 steps
140 kcalper person
Protein 24g
Carbs 8g
Fats 2g
About this dish
Poached prawns tossed with lemongrass, shallots and herbs in a hot-and-sour lime dressing, a classic Thai spicy prawn salad.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped3
- Lemongrass stalksbruised and thinly sliced2 stalks
- Thai shallotsthinly sliced3
- Mint leaves15 leaves
- Corianderleaves picked1
Fish & Seafood
- Raw King Prawnspeeled and deveined400 g
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Bruise the lemongrass and slice thinly, slice the shallots, mince the garlic, finely chop the chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, fish sauce, palm sugar, garlic, chillies and lemongrass in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Bring a saucepan of water to the boil and poach the prawns for 4 minutes until pink, opaque and a meat thermometer reads at least 63°C.
Approx. 4 minutes
4
Drain the prawns and leave to cool for a few minutes.
Approx. 2 minutes
5
Add the prawns and shallots to the dressing and toss gently to combine.
Approx. 3 minutes
6
Scatter over the mint and coriander and serve immediately.
Approx. 2 minutes
