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

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