Lauren Lulu Taylor
Recipe Creator
While shrimp phla is a culinary gem in its own right, it also embraces regional variations and creative flourishes. Different regions in Thailand add their unique touch, elevating the dish’s diversity and charm.
In the Isaan region, the dish may feature a more pronounced heat, thanks to an abundance of chilies. Down south, shrimp phla might showcase a fusion of flavors, incorporating elements of Malay cuisine, including tamarind for a delightful tang. Some variations might consider adding lettuce, celery leaves, cucumber, and tomatoes.
Ingredients
- 24 large shrimp, peeled and deveined
- 2-3 Tbsp red onion or shallot thinly sliced
- 1 scallion (green onion) sliced finely
- ½ cup cilantro leave
- ½ cup Thai basil leaves
- ½ cup mint leaves
- 4 kaffir lime leaves, chiffonade
For the dressing:
- 3 Tbsp fish sauce
- 4 Tbsp lime juice
- 2 Tbsp white sugar
- 1 stalk lemongrass, bottom 3 inches sliced finely
- 2 small garlic cloves, sliced finely
- 3-6 bird’s-eye chili peppers (red or green or a combo of the two) sliced, or 1 tsp ground roasted red pepper
- 1 tsp chili paste – nam prik pao or similar (if available)
Instructions
1. Cook the shrimp
Cook shrimp with water in a medium saucepan over medium heat until they turn pink for about 1-2 minutes. Drain all liquid and set aside.
2. Make the dressing
In a small bowl add chilies, shallots, fish sauce, lime juice, and sugar, and mix until the sugar is fully dissolved. Taste and adjust seasoning as needed.
3. Mix all the ingredients
In a large bowl, add shrimp, red onion, green onions, cilantro, mint and kaffir lime leaves. Pour over the dressing and taste once again to see if the seasoning needs adjustment. Serve with jasmine rice.
We hope that you will enjoy this dish. For more great ideas on how to spice up your meals, please see our Recipes.
Lauren Lulu Taylor is the co-founder of the award-winning Artisan Food Company, Secret Kiwi Kitchen. With a passion for all things natural and delicious, the company specialises in selling premium baking mixes and dried edible flowers.
Lulu has also co-authored the cookbook “Real Thai Cooking” and authored her own book on the culinary versatility of edible flowers, titled “Feasting on Flowers”.
With a diverse background as an American Kiwi of European and Asian ancestry, Lulu appreciates cultural diversity and believes in the power of food to connect people from all backgrounds.
Lulu’s love for cooking and creating delicious food products stems from a personal journey. Growing up with a mother who battled cancer, Lulu experienced first hand the importance of using the best, chemical-free ingredients in food prepared at home. This experience ignited her passion for natural foods and a commitment to promoting well-being and connection through her culinary endeavours.
You can also follow Lauren by visiting LaurenLuluTaylor.
