Thai Lemon Shrimp Goong Maa Now Recipes

THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG

Steps:

• Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
• Add the water and bring to a boil.
• Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
• Place shrimp in the pot along with the fish sauce and lime juice.
• Simmer for 3 more minutes, or until shrimp are firm and cooked.
• Garnish soup with fresh cilantro before serving.

THAI SHRIMP FRIED RICE (KAO PAD GOONG)

Steps:

• Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
• Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
• Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
• Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

THAI SPICY SHRIMP SALAD (YAAM GOONG)

Steps:

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

THAI LEMON SHRIMP (GOONG MAA NOW)

Steps:

• 1. Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve). 2. To Butterfly the Prawns: Hold a prawn in your palm (spine against your hand).Using a sharp knife, make a cut from the middle of the prawn down to the end (the fatter end of the shrimp). Don't cut too deeply - only part-way through the thickness of the prawn. When cooked, the prawn will now "open up". 3. Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine. 4. Allow to marinate for at least 10 minutes, or up to several hours in the refrigerator (or overnight). 5. Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns together with all of the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped coriander. Stir well. 6. Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best). 7. When the sauce is of a consistently reddish color and all the prawns have opened up and are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough. 8. Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice. 9. To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices