Thai Steamed Shrimp Salad (Yum Goong)

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"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 recipe yields 4 servings


  • 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 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 & Variations

No special items needed.