Phla Kung with a Twist

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves 1/4 cup fresh mint leaves
• 1/4 cup fresh Thai basil leaves 1/4 cup fresh Thai basil leaves
• For the dressing: For the dressing:
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon chili paste 1 tablespoon chili paste
• 2 cloves garlic, minced 2 cloves garlic, minced

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot of boiling water, cook the shrimp for 2-3 minutes until they turn pink and are cooked through. Drain and set aside.
2. 2.
   In a small bowl, whisk together the lime juice, fish sauce, honey, chili paste, and minced garlic to make the dressing.
3. 3.
   In a large mixing bowl, combine the cooked shrimp, cucumber, red onion, cherry tomatoes, bell pepper, carrot, cilantro, mint, and Thai basil.
4. 4.
   Pour the dressing over the salad and toss gently to coat all the ingredients.
5. 5.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
6. 6.
   Serve chilled and garnish with additional herbs if desired.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Cook them just until they turn pink and opaque.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute, although the flavor will be slightly different.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.

Tips & Tricks

• For an extra burst of flavor, add a handful of roasted peanuts or cashews to the salad.
• If you prefer a spicier salad, add some sliced Thai bird's eye chilies to the dressing.
• To save time, you can use pre-cooked shrimp instead of boiling them yourself.
• Make sure to let the salad marinate for at least 30 minutes to allow the flavors to develop fully.
• Serve the salad on a bed of fresh lettuce leaves for an added touch of freshness.

Serving advice

Phla Kung is best served chilled as a refreshing appetizer or light main course. It pairs well with steamed jasmine rice or can be enjoyed on its own.

Presentation advice

To enhance the presentation, arrange the salad on a large platter and garnish with additional herbs and lime wedges. The vibrant colors of the vegetables and shrimp will make the dish visually appealing.