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–+ servings

Authentic Thai Minced Shrimp and Pork Salad (Lon Kung Moo Sub)

Unlike many Thai salads, this recipe doesn’t rely on fish sauce or sour ingredients. Instead, the fragrant kaffir (makrut) lime leaf provides its distinctive character, while the coconut milk gives the dish a gentle sweetness.
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Prep Time 10 minutes
Cook Time 6 minutes
Servings: 4
Course: Salad
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • ½ pound Shrimp loosely chopped
  • ½ pound ground Pork
  • 1 cup Coconut Milk
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Sugar
  • 2 fresh green Serrano chillies seeded and sliced or chopped for a little more heat.
  • 1-2 Kaffir Lime leaves
  • 1-2 Tbsp Cilantro Leaves roughly chopped

Equipment

  • Saute Pan

Method
 

  1. Place the shrimp and ground pork in a bowl and gently combine them. Set aside while you prepare the coconut milk.
  2. Pour the coconut milk into a saucepan and place it over medium heat. Bring it just to a gentle simmer, take care not to let it boil, as this can cause the coconut milk to separate.
  3. Add the shrimp and pork mixture, stirring gently to break up the pork and distribute the shrimp evenly. Bring the mixture back to a gentle boil, then immediately reduce the heat and let it simmer uncovered for about 2-3 minutes, or until the shrimp are just cooked through and the pork is no longer pink.
  4. Season with the salt, pepper, kaffir lime leaf and sugar, stirring until everything is well combined. Finally, add the sliced chilies and cook for another minute to allow their flavor to infuse the sauce.
  5. Transfer the mixture to a serving bowl and scatter the fresh cilantro leaves over the top. Serve immediately with steamed jasmine rice, on the side, which is perfect for soaking up any of the coconut milk sauce.

Notes

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