Thai Steamed Shrimp Salad (Yum Goong)
Recipe: #24532
July 30, 2016
Categories: Salads, Fish/Seafood Salad, Shrimp, Peppers, Thai, Gluten-Free, Low Fat, No Eggs, Non-Dairy, more
"Here is another excuse to enjoy shrimp, which the Thai love just as much as we do. This is a hot and zippy shrimp cocktail at heart, but a far cry from the old ring of overcooked shrimp stuck round the rim of an ice-cream glass with the stodgy red sauce in the middle."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (366.1 g)
- Calories 214.3
- Total Fat - 8 g
- Saturated Fat - 1.1 g
- Cholesterol - 133.9 mg
- Sodium - 983.7 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 4.9 g
- Sugars - 4 g
- Protein - 18.7 g
- Calcium - 240.8 mg
- Iron - 5 mg
- Vitamin C - 59.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash and reserve shrimps
Step 2
Heat 1 1/2 cups water in saucepan. Add the lime leaves torn in thirds and the lemon grass, smashed with the flat of a chef's knife once, and then chopped in 1-inch pieces. Squeeze lemon into the water and also add the rind. Let in come to a boil and cook for 1 minute.
Step 3
Add the shrimps and cook for not much more than a minute, stirring until the shrimps have turned white and springly. Drain immediately and transfer to a work bowl. Discard all the aromatics (lemon rind, lemon grass, lime leaves) and allow the shrimp to cool off for 1 or 2 minutes.
Step 4
Add fish sauce, lime juice and chili paste to shrimps. Toss and turn to mix well and thoroughly coat the shrimps. Add red pepper strips, sliced red onion, and all the roughly chopped herbs (mint, basil, coriander). Toss and mix well.
Step 5
Transfer to a serving plate that is lined with lettuce leaves. Decorate with fresh coriander leaves, slices of orange and wedges of lemon or lime. The salad can be served immediately or it can wait up to 1 hour, refrigerated and lightly covered.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for shrimp that is fresh and firm to the touch. Avoid shrimp that is soft or has a smell.
- When selecting the bell pepper, look for one that is firm and brightly colored.
Thai Coconut Shrimp Salad Replace the chili paste with 1/4 cup of coconut milk and 1 tablespoon of red curry paste. Add 1/4 cup of chopped roasted peanuts and 1/4 cup of chopped cilantro to the salad and serve with a side of coconut rice.
Coconut Rice - This fragrant and flavorful dish is a perfect accompaniment to the Thai Steamed Shrimp Salad. The sweetness of the coconut rice complements the zesty flavors of the shrimp salad, creating a delicious balance of flavors. Plus, it's easy to make and requires minimal prep time.
Thai Cucumber Salad: This simple yet flavorful salad is the perfect complement to the Coconut Rice and Thai Steamed Shrimp Salad. The cool and crunchy cucumbers provide a refreshing contrast to the creamy coconut rice and the zesty shrimp salad. It's also an easy and quick side dish to prepare, making it a great choice for busy weeknights.
FAQ
Q: What is the best way to serve Thai Steamed Shrimp Salad?
A: Thai Steamed Shrimp Salad is best served on a plate lined with lettuce leaves and decorated with fresh coriander leaves, slices of orange and wedges of lemon or lime. It can be served immediately or refrigerated and lightly covered for up to 1 hour.
Q: How do you make Thai Steamed Shrimp Salad?
A: To make Thai Steamed Shrimp Salad, start by bringing a pot of salted water to a boil. Add the shrimp and cook until they are just cooked through. Drain and let cool. Meanwhile, mix together the dressing ingredients. In a bowl, combine the cooked shrimp with the dressing, cucumber, tomatoes, onion, and herbs. Serve with lettuce leaves and garnish with fresh coriander leaves, slices of orange, and wedges of lemon or lime. Enjoy!
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Fun facts:
This Thai Steamed Shrimp Salad (Yum Goong) is a favorite of celebrity chef Gordon Ramsay. He has been known to serve it at his high-end restaurants around the world.
The use of fish sauce in this recipe dates back to the ancient Greeks and Romans who used it to season their dishes. It has been a staple in Thai cuisine for centuries.