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Goong Ten (Raw Shrimp Salad)

Name: Goong Ten (Raw Shrimp Salad)
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 cup tiny live freshwater shrimp; 2 tablespoons fish sauce; 2 tablespoons sugar; 1 tablespoon sliced chilis; 1 tablespoon lime juice; 3 shallots, chopped; 3 tablespoons sliced lemongrass; 2 tablespoons sliced fresh coriander leaves; Peppermint leaves (optional)

Goong ten (Thai:กุ้งเต้น, Dancing Shrimp Salad) is a popular dish in Northeast Thailand and Laos. It consists of fresh raw shrimp in spicy sauce with fresh herbs, and it can be found at E-san restaurants or in fresh markets. Goong ten is still not accepted by some people because it is eaten while the shrimp are still alive. Nowadays, most people freeze the shrimp in ice or put them in cold water before preparing them.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

1 cup tiny live freshwater shrimp
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon sliced chilis
1 tablespoon lime juice
3 shallots, chopped
3 tablespoons sliced lemongrass
2 tablespoons sliced fresh coriander leaves
Peppermint leaves (optional)

Ingredients for 2 servings (330 g) · the original recipe

Method

1
Clean freshwater shrimp well.
2
Put the shrimp in ice water for 5 minutes or until they stop moving. Drain, dry, and set aside.
3
Make the spicy sauce by combining the fish sauce, sugar, chili, and lime juice together. Test and flavor it as desired. Add more chili for a more spicy taste or add more lime for a more sour taste.
4
Shake the shrimp with the spicy sauce in a bag to mix it well.
5
Serve with peppermint leaves and coriander.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.