Spicy Shrimp Salad (Phla Kung)
พล่ากุ้ง Phla KungSay it: PLA kung
Phla Kung is a vibrant, fiery Thai salad from Central Thailand. Freshly cooked shrimp are tossed in a bold dressing of lemongrass, lime juice, fish sauce, chili jam (nam prik pao), shallots, and fresh herbs. The result is a bright, spicy, and aromatic dish that perfectly balances heat, sweetness, and citrus. It is a popular appetizer or side dish at family gatherings and restaurants, often enjoyed with cold beer or sticky rice.
Spicy Shrimp Salad (Phla Kung)
พล่ากุ้ง, Phla Kung
Pronounced PLA kung
- Serves
- 4
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a small pot of water to a boil. Add the shrimp and cook for 1-2 minutes until they turn pink and opaque. Drain immediately and rinse under cold water to stop the cooking. Pat dry and set aside.
In a large mixing bowl, whisk together the lime juice, fish sauce, chili jam, sugar, and sliced chilies until the sugar dissolves and the dressing is well combined.
Add the thinly sliced lemongrass and shallots to the dressing. Let them sit for 5 minutes to soften slightly and absorb the flavors.
Add the cooked shrimp, sliced scallions, mint leaves, and cilantro to the bowl.
Sprinkle in the roasted rice powder and gently toss everything together until the shrimp and herbs are evenly coated with the dressing.
Taste and adjust seasoning with more lime juice, fish sauce, or chili if needed. The salad should be bright, spicy, salty, and slightly sweet.
Transfer to a serving plate and serve immediately while the herbs are fresh and vibrant.
Regional variants
In some regions of Thailand, cooks add thinly sliced kaffir lime leaves or replace some shrimp with other seafood such as squid or scallops. Modern versions sometimes include a sprinkle of crispy fried shallots on top.
Cook's notes
- Roasted rice powder adds a wonderful nutty aroma and slight crunch; make it by toasting uncooked jasmine rice in a dry pan until golden, then grinding to a coarse powder.
- Use the freshest shrimp possible for the best texture; avoid overcooking them or they will become rubbery.
- Adjust the number of chilies and amount of chili jam to control the heat level while keeping the signature spicy-sour profile.
Serve with
Sticky rice, cold beer, or as part of a larger Thai meal with grilled meats and other salads.
Make ahead and storage
Best eaten fresh within 30 minutes of tossing. The shrimp can be cooked and the dressing prepared up to 2 hours ahead; combine with herbs just before serving.
