Thai Spicy Shrimp Salad (Yaam Goong)

Sue Lau's Note:

Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 head green leaf lettuce , cut
• 1 lb shrimp , cleaned and steamed
• ½ inch gingerroot , cut into thin julienne pieces
• 1 small red onion , thinly sliced
• 2 fresh red chilies , thinly sliced
• 1 stalk lemongrass , thinly sliced
• 2 garlic cloves , crushed
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce
• 1⁄3; cup fresh lime juice
• 1 teaspoon black pepper
• 4 tablespoons chopped green onions
• 4 tablespoons chopped fresh cilantro
• 15 fresh mint leaves

Directions:

1. Put lettuce in salad bowls, and arrange shrimp on top.
2. Place ginger, onion and chilies over shrimp.
3. In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
4. Pour over salads and garnish with green onion, cilantro, and mint leaves.
5. Serve.

Reviews

[sandrasothere]

So much satisfaction, so little fat and calories! I forgot to get lemongrass, so I subbed the zest of one lemon. I also served the gingerroot on the side, because of family allergies. This was so full of flavor! Thank you for posting.

[discriminating tastes...]

Wow! I halved the recipe and used the lime sauce mixture as 1 serving over my salad. I took a taste of the sauce and knew I wanted my salad saturated with it! I realized that my shrimp had freezer burn so I had to cook chicken breast. I sliced the chicken thinly and sauteed in sesame seed oil, trying to keep in line with the recipe's flavor. I didn't have any chiles so I just used slices of jalapenos with the seeds. Gave it a nice kick! Great for those who like the heat! Next time I'll cut the lemongrass in smaller pieces as I found them a little harder to eat and getting in the way when raw. They do add a great flavor. I found it fresh at Whole Foods. When I was done eating, I gathered the remaining "juice" and packed it to eat with my next serving, lunch, the following day. Update: I had to add some garlic oil to the dressing for some fat to make this a main meal.

[Alanna Dean]

This was really, really great. We marinated the shrimp in the sauce for about an hour and and then topped the lettuce with it.