Home > Recipes > Healthy salads > Thai prawn salad (Pla goong)

Thai prawn salad (Pla goong)

Name: Thai prawn salad (Pla goong)
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: Serves 1-2
Cuisine: Thai recipes
Ingredients: 1½ tsp fish sauce; 1 tsp palm sugar; 1-2 tbsp lime juice; 1 tbsp thai chilli jam (nam prik pao); 1 tbsp vegetable oil; 160g raw shelled king prawns, deveined; 1 banana (echalion) shallot, finely sliced; ½ red chilli, finely sliced; 4 lime leaves, finely sliced; 1 lemongrass stick, finely sliced; Iceberg or cos lettuce to serve; 2 tbsp crispy fried onions; 10g coriander

By: Marni Xuto

Published: 9 Jan 25
Updated: 14 Jan 25

Juicy prawns are tumbled with a tangy lemongrass, lime and chilli dressing, then served with coriander for freshness and crispy shallots for crunch in this Thai salad recipe from Marni Xuto.

Marni says: “Pla, a lesser-known type of Thai salad, deserves more attention. It’s all about the balance of herbs commonly found growing wild in Thailand, such as lemongrass and lime leaves, combined with staple ingredients like shallots and garlic. It’s the perfect blend of nature and human creativity.”

Loved this easy Thai dish? Try Marni’s Thai fruit salad, too.

Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram @easy.thaifood

Easy
January 2025

Test kitchen approved

Serves 1-2
Prep time 10 min. Cook time 2 min

Juicy prawns are tumbled with a tangy lemongrass, lime and chilli dressing, then served with coriander for freshness and crispy shallots for crunch in this Thai salad recipe from Marni Xuto.

Loved this easy Thai dish? Try Marni’s Thai fruit salad, too.

Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram @easy.thaifood

Nutrition: per serving

Calories: 369kcals
Fat: 19g (3.6g saturated)
Protein: 28g
Carbohydrates: 17g (13g sugars)
Fibre: 3g
Salt: 5.9g

Save recipe

Save

Save recipe Print

Rate

Before you start

Know-how Nam prik pao is a type of roasted chilli paste (often called ‘jam’) which contains lots of tamarind. Find it online or in Asian grocers. Alternatively, a tamarind-rich barbecue sauce will deliver the same complex sweetness.

Before you start

Ingredients

1½ tsp fish sauce
1 tsp palm sugar
1-2 tbsp lime juice
1 tbsp thai chilli jam (nam prik pao)
1 tbsp vegetable oil
160g raw shelled king prawns, deveined
1 banana (echalion) shallot, finely sliced
½ red chilli, finely sliced
4 lime leaves, finely sliced
1 lemongrass stick, finely sliced
Iceberg or cos lettuce to serve
2 tbsp crispy fried onions
10g coriander

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Mix the fish sauce, sugar, lime juice and chilli jam in a small bowl and set aside.
Add the oil to a frying pan over a high heat. Tip in the prawns and stir-fry for 1-2 minutes until they just turn pink and opaque. Transfer to a bowl.
Pour over the dressing, then toss in the shallot, chilli, lime leaves and lemongrass.