Goong Ten (Raw Shrimp Salad)

Introduction

Goong Ten is a raw shrimp salad where live freshwater shrimp are briefly chilled to stop moving, then dressed in a sharp sauce of fish sauce, lime, and chili. The shrimp stay tender and barely translucent, their delicate sweetness balanced against the heat and sourness of the dressing. This is a restaurant-quality dish that comes together in under 15 minutes and serves as an impressive appetizer or light lunch.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 2–3

Ingredients

• 1 cup tiny live freshwater shrimp
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon sliced chilis
• 1 tablespoon lime juice
• 3 shallots, chopped
• 3 tablespoons sliced lemongrass
• 2 tablespoons sliced fresh coriander leaves
• Peppermint leaves (optional)

Instructions

1. Clean freshwater shrimp well.
2. Put the shrimp in ice water for 5 minutes or until they stop moving. Drain, dry, and set aside.
3. Make the spicy sauce by combining the fish sauce, sugar, chili, and lime juice together. Test and flavor it as desired. Add more chili for a more spicy taste or add more lime for a more sour taste.
4. Shake the shrimp with the spicy sauce in a bag to mix it well.
5. Serve with peppermint leaves and coriander.

Variations

Add roasted peanuts: Crush ¼ cup roasted unsalted peanuts and sprinkle over the finished dish for crunch and richness without changing the base flavors.

Use shallots two ways: Reserve half the chopped shallots to add raw to the sauce, and fry the other half in neutral oil until golden and crispy to scatter on top for texture contrast.

Include sliced fresh chilies raw: Instead of only the sliced chilis mixed into the sauce, add thin rings of fresh red or green chili scattered over the plate for visual heat and fresher bite.

Swap coriander for Thai basil: If you have Thai basil on hand, use it in place of coriander for a more anise-forward, aromatic finish.

Make it a composed plate: Rather than mixing everything in a bag, arrange the shrimp on a plate and spoon the sauce over them just before serving, then scatter the herbs and shallots on top for a restaurant presentation.

Tips for Success

Taste and adjust the sauce before adding the shrimp. Fish sauce is strong, and lime juice intensity varies by fruit; balance the four sauce ingredients to your preference while they are still separate, then mix with the shrimp.

Dry the shrimp thoroughly after the ice bath. Excess water dilutes the sauce and prevents the shrimp from absorbing the fish sauce and chili flavors evenly; use paper towels or a clean cloth.

Shake the shrimp and sauce in a sealed bag for even coating. This method ensures every shrimp contacts the dressing without breaking them apart by hand or with a spoon.

Storage and Reheating

FAQ

Can I use frozen shrimp instead of live ones?

No. Live shrimp have a texture and delicate flavor that frozen shrimp cannot match; frozen shrimp become mushy when thawed and lack the sweetness required for this dish.

What if I cannot find tiny freshwater shrimp?

Use the smallest live saltwater shrimp you can find; they will be slightly larger and firmer but will work if fresh shrimp are unavailable.

How spicy should the sauce be?

Start with the 1 tablespoon of chili specified, taste it, and add more in small increments until the heat builds to your comfort level; remember that the sauce will feel hotter as you eat more of the dish.

Can I make this dish ahead of time?

Prepare the sauce and chop the herbs and shallots in advance, but clean and ice the shrimp no more than 30 minutes before serving, and mix everything together just before plating.