Prawn Salad (Pla Gung)

Prawn Salad (Pla Gung) Recipe from Laos | Ingredients: Lemon Grass, Lime, Coriander Leaves, and more

Region / culture: Laos | Preparation time: 15 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Prawn Salad, also known as Pla Gung, is a refreshing and flavorful dish that is popular in Thai cuisine. This salad features succulent prawn tails marinated in a zesty and aromatic dressing, making it a perfect appetizer or light meal.

History

Prawn Salad has its origins in Thailand, where seafood is abundant and flavors are bold and vibrant. This dish is a celebration of fresh ingredients and traditional Thai flavors, combining the sweetness of palm sugar, the tanginess of lime juice, and the freshness of herbs like lemongrass, lime leaves, and coriander.

Ingredients

1 lb (454 g) prawn tails
3 cups water
2 tbsp coarsely chopped lemon grass
1 tbsp coarsely chopped lime leaves
1 tbsp coarsely chopped coriander leaves
2 tbsp lime juice
2 tsp palm sugar
1 tsp finely chopped garlic
1 tsp finely chopped ginger
0.5 tsp ground black pepper
0.5 cup sliced green onions
0.5 cup mint leaves

How to prepare

Bring 4 cups of water to a boil and add 2 stalks of lemon grass, 4 lime leaves, and a handful of coriander. Boil for five minutes.
Drop in 1 lb of prawns and cook for 1 minute. Remove and rinse under cold water.
Combine the juice of 2 limes, 2 tbsp of palm sugar, 2 cloves of garlic, 1 tsp of ginger, and a pinch of black pepper in a bowl. Mix to dissolve the sugar.
Pour the dressing over the prawns and toss to coat. Add 2 chopped green onions and a handful of mint leaves, toss to mix.

Variations

Add diced mango or pineapple for a tropical twist.
Substitute the prawns with grilled chicken or tofu for a vegetarian option.
Drizzle with a spicy chili-lime dressing for an extra kick.

Cooking Tips & Tricks

Make sure to cook the prawns just until they turn pink and opaque, as overcooking can make them tough and rubbery.

- For a more intense flavor, you can marinate the prawns in the dressing for a few hours before serving.

- Feel free to customize the salad with your favorite herbs and vegetables for added freshness and crunch.

Serving Suggestions

Serve Prawn Salad on a bed of fresh greens or with a side of steamed rice for a complete meal. Garnish with extra mint leaves and sliced red chilies for added color and flavor.

Cooking Techniques

Boiling the prawns briefly ensures they are cooked through but still tender.

- Marinating the prawns in the dressing allows the flavors to penetrate the meat for a more intense taste.

Ingredient Substitutions

Use honey or agave nectar instead of palm sugar.

- Swap out lime leaves for kaffir lime zest or lime juice.

Make Ahead Tips

You can prepare the dressing and marinate the prawns in advance, then assemble the salad just before serving for maximum freshness.

Presentation Ideas

Arrange the prawns on a platter with a sprinkle of chopped peanuts and a drizzle of extra dressing for an elegant presentation.

Pairing Recommendations

Pair Prawn Salad with a crisp white wine like Sauvignon Blanc or a light lager beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover Prawn Salad in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 2g per serving

Saturated Fat: 0.5g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains shellfish (prawns)

Summary

Prawn Salad is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for seafood lovers.

Summary

Prawn Salad is a light and refreshing dish that showcases the delicate flavors of fresh prawns and aromatic herbs. With a zesty dressing and a hint of sweetness, this salad is a perfect balance of flavors and textures. Enjoy it as a starter or a main course for a taste of Thailand in every bite.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Prawn Salad (Pla Gung). It was a hot summer day, and I was strolling through the bustling streets of Bangkok, the capital city of Thailand. The aroma of spices and herbs filled the air, enticing me to explore the local markets and food stalls.

As I wandered through the colorful market stalls, I came across a small, unassuming food cart run by an elderly woman with a kind smile. She was busy preparing a variety of dishes, and the enticing smell of grilled prawns caught my attention. Intrigued, I approached her and asked about the dish she was making.

The woman introduced herself as Auntie Nong and explained that she was preparing her signature dish - Prawn Salad (Pla Gung). She graciously invited me to watch as she cooked, and I eagerly accepted the offer. As I observed her deftly season the prawns with a blend of spices and herbs, I knew I had to learn the recipe.

Auntie Nong noticed my interest and offered to teach me how to make the dish. Over the next few hours, I watched and learned as she shared her culinary secrets with me. She explained that the key to a delicious Prawn Salad lies in the freshness of the ingredients and the perfect balance of flavors.

I carefully noted down each step of the recipe, from marinating the prawns in a mixture of lemongrass, garlic, and chili paste to grilling them to perfection. Auntie Nong also taught me how to prepare the tangy and spicy dressing made with lime juice, fish sauce, and palm sugar.

After the prawns were grilled to a golden brown, Auntie Nong assembled the salad by tossing them with fresh herbs, shredded cabbage, and crunchy peanuts. The vibrant colors and fragrant aromas of the dish were a feast for the senses, and I couldn't wait to taste it.

As I took my first bite of the Prawn Salad, I was transported to a culinary paradise. The juicy prawns were perfectly cooked and infused with the bold flavors of the marinade. The crunchy vegetables and aromatic herbs added a refreshing contrast, while the zesty dressing tied everything together in a harmonious blend of tastes.

I thanked Auntie Nong profusely for sharing her recipe with me and vowed to recreate the dish for my family and friends back home. She smiled warmly and wished me luck, knowing that I would cherish the memories of our time together in the bustling streets of Bangkok.

Back at home, I gathered the ingredients and set to work recreating Auntie Nong's Prawn Salad. As I grilled the prawns and prepared the dressing, I couldn't help but reminisce about the sights, sounds, and smells of the bustling market in Thailand.

When the dish was finally complete, I served it to my family with pride. Their eyes lit up with delight as they tasted the vibrant flavors of the Prawn Salad, and I knew that I had successfully captured the essence of Thai cuisine in my own kitchen.

Since that fateful day in Bangkok, Auntie Nong's Prawn Salad has become a staple in my culinary repertoire. I have shared the recipe with friends and loved ones, passing on the tradition of Thai cooking with each delicious bite.

As I sit here reminiscing about my culinary adventures in Thailand, I am grateful for the serendipitous encounter with Auntie Nong and her mouthwatering Prawn Salad. It serves as a reminder of the power of food to connect us across cultures and generations, and I will always treasure the memories of learning this recipe from a kind stranger in a faraway land.