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Thai Sushi, 'Pla Koong'

Thai Sushi, 'Pla Koong'

In the Isan (Northeast Thailand), this dish is sometimes prepared with raw shrimp This variant is known as pla kung lao (ie shrimp prepared in the Laotian style). In essence the shrimp are "cooked" in the lime juice, which induces chemical changes in the shrimp meat. However the dish has a Thai variant (pla kung korat or simply pla kung) in which the shrimp are "blanched" in the manner typically used for vegetables.


For 4 Person(s)


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Method for Thai Sushi, 'Pla Koong'

Drop the shrimp, still with their heads and shells, into boiling water and blanche for no more than 30 seconds. De-head and de-vein the shrimp, and discard all the shells but the tails. Place the shrimp in a bowl and add the fish sauce, lime juice, tamarind sauce and chili powder, and leave to marinade for about an hour. Toss with the remaining ingredients to combine.

Garnish with cucumber slices and lime wedges and serve with sticky rice or Thai jasmine rice.

Ingredients Ready

Ingredients Ready


Overall Rating (1)

4 out of 5 stars
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  • Anonymous

    Rated 4 out of 5 stars

    Very good I loved it and it's amazing to make it taste so good with very few things


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