Our second presentation this week is another flavorful Thai salad “Plah Goong” on cucumber. This traditional Thai salad use chili jam to be part of dressing and add more fragrant aroma with herbs used in Thai cuisine are kaffir lime leaves, lemon grass and mint. Simple preparation, a key is fresh herb ingredients and I hope you will like these unique flavors.
Plah Goong on Cucumber (Make 24 – 26 pieces)
Ingredients
12-14 Prawns, Medium size clean, peeled, slices half or on your style
4-5 Red Shallots, peeled and thin slices
2-3 Tbsp Fine slices Lemon grass, peel the hard cover off first
4-5 Fresh Kaffir lime leaves, finely think slices
Plah dressing
1 – 3 Tbsp Roasted chill Jam or Roasted chill in oil (Nahm Prik Pow in Thai)
24 – 26 slices of Cucumber, keep chill in the fridge
2.5 Tbsp Lime juice
1.5 Tbsp Fish sauce
granulated sugar (option for seasoning)
1-9 Thai chilis, Thin slices or fine chopped
mint, coriander for garnish
Preparation
1. Cooking prawns by blanch in boiling water, drain well. (Steam and grill as your preference) transfer to a bowl.
2. A mixing bowl combine roasted chill jam, fish sauce, lime juice, slices chilis and mix well. (Roasted chill jam if keep in the fridge you might need to warm it first to make it more easy to combine). Add cooked prawns, shallots, lemon grass, and gentle toss ingredients together.
*Using fresh Kaffir lime leaves is much essential for many dishes of Thai cuisine including “Plah”.
3. Array chill cucumber on a plate, then top each slices of cucumber with a piece of prawns, garnish with fine slices kaffir lime leaves, mint and coriander.
Wishing you a nice weekend.
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