Pla Goong from NaiYaRa

serves four
Ingredients
Spicy Shrimp Salad:
1 lb Key West Pink Shrimp, size 21/25
1 red onion
1 red bell pepper
½ c cilantro
½ c mint leaves
⅔ c lemongrass, thinly sliced
6 Kaffir lime leaves
1 scallion, for garnish
Purple cabbage, to use as a wrap
Yam Sauce:
3 Tbsp fish sauce
3 oz lime juice
2 Tbsp chili paste
1 Tbsp sugar
Method
For the shrimp salad: Fill a pot with about three quarts of water and bring it to a boil. Cook the shrimp in the water, with heads or shells on, until it starts to turn opaque, for about one minute. Peel when the shrimp have cooled off. While still warm, add the shrimp to the yam sauce (recipe below!) and gently toss. Add the sliced lemongrass, onion, red bell pepper, cilantro, mint, and Kaffir lime leaves.
For the yam sauce: In a large bowl, combine the fish sauce, lime juice, chili paste, and sugar. Adjust with any of the ingredients (including salt), according to taste.
To serve: Toss the salad again right before serving. Place it on a dish of your choosing. Garnish with scallions. Serve with purple cabbage and enjoy it as a lettuce wrap.
NaiYaRa is located at 1854 Bay Road.