The perfect blend of flavours: A guide to Bangkok rice shrimp salad

When it comes to Thai cuisine, the flavours and ingredients used are as diverse as the culture itself. One dish that stands out for its perfect mix of tastes and textures is Bangkok rice shrimp salad.

This dish, also known as Yum Goong, is a staple of Thai street food and is enjoyed by locals and tourists alike. It is a dish that showcases the unique blend of sweet, sour, spicy and savoury flavours that Thai cuisine is known for.

The rice: a sticky situation

The base of Bangkok rice shrimp salad is sticky jasmine rice. This type of rice is known for its fragrant aroma and sticky texture, which makes it perfect for holding together the flavours of the dish. The rice is cooked with a mixture of herbs such as cilantro and mint, giving it a refreshing and unique taste.

It is also mixed with a special seasoning that is used in traditional Thai cuisine, known as nam pla, which is a fish sauce that adds a unique umami flavour to the dish.

The shrimp: the star of the show

The shrimp is the main focus of the dish and is prepared expertly. Before cooking, it is marinated in a variety of spices including lemongrass, kaffir lime and chilli, which adds a complex and delicious flavour.

The shrimp is cooked to perfection, staying juicy and succulent, maintaining its natural sweetness and tenderness. It is a great source of protein and is not overcooked to the point of being rubbery.

The sauce: a tangy twist

The sauce is the heart of Bangkok rice shrimp salad and is a perfect balance of sweet and sour flavours. It is typically made with lime juice, fish sauce and sugar, and is poured over the shrimp and rice. This tangy sauce is what gives the dish its unique taste and is essential to the finished result.

The sauce is also made with other ingredients such as garlic, chilli peppers and shallots, adding depth. The balance of flavours in the sauce is crucial: it should not be too overpowering but also not too mild.

The presentation: a feast for the eyes

Bangkok rice shrimp salad is not only delicious, but it’s also a feast for the eyes. The dish is often served in a traditional Thai basket, with the shrimp and rice arranged in a visually appealing way. It is also often garnished with herbs and toppings, such as diced tomatoes or even chopped peanuts, adding colour and texture.

The dish is also served with a side of lettuce or cabbage leaves, which can be used to wrap the shrimp and rice mixture for an extra layer of texture and flavour.

Understanding the origins of this traditional dish

The origin of such a popular dish and trademark of Thai cuisine is believed to come from the very streets of the capital city, Bangkok. Its roots are deepened in Thai culture and it’s been enjoyed by many locals and tourists throughout centuries of Thailand’s history.

Bangkok rice shrimp salad can be found anywhere in Thailand, in restaurants, at street vendors and even in bars, each with their own way of preparing it – some change the preparation steps, and others just add a few extra ingredients to make it more complex.

Try it at home

With its balance of flavours and textures, its unique presentation and its nutritional value, Bangkok rice shrimp salad is a great addition to any meal. For anyone looking to experience the true flavours of Thai cuisine, this one is well worth a try.

It’s a dish that is easy to prepare and customise, making it a perfect option for a weeknight dinner or a special occasion. Each bite is a burst of flavour, from the mouthwatering shrimp to the sour sauce and the fragrant herbs.

It’s important to note that the key to making a perfect Bangkok rice shrimp salad lies in using the freshest ingredients, balancing the tastes and textures, and preparing it with care and attention. This meal is a true reflection of Thai cuisine, where food is meant to be enjoyed with friends and family, in a casual and laidback setting.

For details on how to make this dish at home visit here: https://riceselect.com/recipe/bangkok-rice-shrimp-salad

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