Yam Goong (Prawn Salad)

    15 mins

    This salad is very simple to make and is a way to use prawns in a healthy manner. You can either cook the prawns quickly in boiling water or bbq over a charcoal grill.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 4 

    • 300g prawns, shelled and deveined
    • 3 shallots, sliced thin
    • 1 stalk lemongrass, sliced thin
    • 2 tablespoons finely shredded young ginger
    • 5 Thai chillies, red or green, sliced thin
    • 1 lime, juiced
    • 1-2 tablespoons fish sauce
    • 1 tablespoon nam prik pao (roasted chilli paste)
    • 4 sprigs mint
    • 1 head crunchy lettuce, washed

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Cook the prawns quickly over a charcoal grill or in a pot of boiling salted water.
    2. In a bowl, mix the shallots, lemongrass, ginger, chillies, lime juice, fish sauce and chilli paste.
    3. Add the prawns to the bowl and mix. Taste the salad. If desired, add more chilli for heat, fish sauce for saltiness or lime juice for sourness.
    4. To serve, place the salad on a plate. Arrange the lettuce around the salad. Garnish the salad with torn mint leaves.

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