Type Salad Associated national cuisine Thai | Place of origin Central Thailand Serving temperature Cold | |
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Alternative names Spicy raw shrimp salad, Thai marinated raw prawns Main ingredients Whiteleg shrimp, garlic, chilies, lime juice, fish sauce, spicy sauce | ||
Kung chae nampla (Thai: กุ้งแช่น้ำปลา, [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. It needs to be chilled before serving for 10 to 15 minutes. As a result, the shrimp flavor will be more salty and tasty. Generally, Thais usually use whiteleg shrimp in this dish.
Contents
Origin
The origin of kung chae nampla is not clear but it believes that it has been a dish since in early Rattanakosin era (about 1782 – 1851) and it was originally found widespread in Thailand. It has become popular as an appetizer.
Types
There are different types of kung chae nampla. First of all, the original one, is served with chunks of gourd, cloves of garlic, and chilies with a spicy sauce that is served separately. Second, another version is served with lemon grass added. Lastly, there is the pour over version, which is served with the spicy sauce poured over the shrimp whereas other versions keep the spicy sauce separate when serving.
Related dishes
Similarly, there is also another spicy shrimp salad (Thai: พล่ากุ้ง, rtgs: phla kung). However, it has boiled shrimp, lime juice, kaffir lime leaves and lemon grass as the main ingredients.