Pla Goong Hot spicy seared prawn salad

Pla Goong Hot spicy seared prawn salad

Ingredients and Methods



Serves 2


2 teaspoons vegetable oil

6 large (Size 21/25) uncooked prawns, shelled and deveined.

(Leave tails intact)

2 teaspoons white sugar

1 tablespoon fish sauce

1 tablespoon lime or lemon juice

1 tablespoon tamarind juice

1 tablespoon chilli jam (Chilli Paste with Soya Bean Oil)

1 fresh small red chilli, sliced thinly

1 tablespoon thinly sliced fresh lemon grass,

2 shallot bulbs or ¼  red onion, sliced thinly

2 teaspoons thinly sliced fresh ginger

2 fresh finely sliced kaffir lime leaves

½ cup loose fresh coriander fronds, chopped coarsely

1 thinly sliced spring onion

½ cup loosely packed fresh mint leaves




Heat oil in wok and sear prawns until they change colour to pink.

You may choose to rapidly boil the prawns instead. Check after 1 min.

Set prawns aside and keep warm.

In a separate bowl, place sugar, fish sauce, lemon juice, tamarind juice and chilli jam and toss to combine.

Then add chilli, lemon grass, shallots, ginger, lime leaves, coriander, spring onion and half of the mint leaves to this mixture.

Toss to combine.

Finally add warm prawns to the mixture.

Garnish with remaining mint leaves, and arrange prawns decoratively.


This dish goes very well with a cold Singha beer!

Chef Chaloem

Chaloem was born in a small Village near Loei, a city in the mystical Issan Region of far north-eastern Thailand along side the mighty Mekong River and the Laos border. His cooking skills are innate. (more)

here to view all of Chef Chaloem's recipes.


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