Goong Chae Nam Pla (Raw Shrimp in Fish Sauce) 泰式生蝦

A classic Thai appetizer featuring fresh raw shrimp marinated in a spicy, tangy, and savory dressing made with fish sauce, lime juice, chilies, and garlic. Served cold, often with bitter gourd slices.

Nutrition (per serving)

Ingredients

• 500g fresh raw shrimp (prawns), peeled, deveined, tails on
• 50g garlic, peeled
• 3-5 Thai bird's eye chilies (Prik Kee Noo), or to taste
• 3-4 fresh green chilies (e.g., Jinda chilies), for garnish and spice
• 80ml fish sauce
• 80ml fresh lime juice
• 1 tbsp sugar
• 1/4 cup fresh mint leaves, for garnish
• 1/2 bitter gourd (bitter melon), thinly sliced, for serving
• Ice water (for chilling shrimp)

Steps

1. Butterfly the fresh raw shrimp by slicing along the back without cutting all the way through, then flatten. Rinse quickly under cold water and immediately transfer to ice water. Chill for 10-15 minutes, then drain thoroughly and pat dry. Arrange on a serving platter.
2. In a mortar and pestle, pound garlic and Thai bird's eye chilies until finely crushed.
3. Transfer the pounded mixture to a bowl. Add fish sauce, fresh lime juice, and sugar. Stir well until sugar is dissolved. Taste and adjust seasoning if needed (should be spicy, sour, and savory).
4. Pour the prepared dressing over the arranged shrimp on the platter.
5. Garnish with fresh green chilies and fresh mint leaves. Serve immediately, accompanied by thin slices of bitter gourd.

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