Koong Chae Nam Pla (thai Style Shrimp Carpaccio) Recipe

Prepare Shrimp

Pat the shrimp dry with paper towels. Using a very sharp knife, butterfly each shrimp: make a shallow lengthwise cut along the back and open so each shrimp lays flat. If needed, press gently to flatten to a uniform thinness (about 3–4 mm). Arrange the butterflied shrimp in a single layer on a chilled platter or baking sheet.

Make Marinade

In a small bowl, whisk together the olive oil, fresh lime juice, fish sauce, sugar and minced garlic until the sugar is mostly dissolved and the mixture is emulsified. Taste quickly and adjust: it should be bright, salty-umami with a pronounced lime note. Add the thinly sliced green Thai chile to the marinade.

Dress Shrimp

Spoon or brush about two-thirds of the marinade evenly over the arranged shrimp so each piece is lightly coated. Reserve the remaining marinade. Lightly season the shrimp with a pinch of sea salt and about half of the black pepper. Let the shrimp sit at cool room temperature or in the refrigerator for 8–12 minutes to 'cook' in the acid and absorb flavors; do not exceed 20 minutes to keep texture delicate.

Prepare Garnishes

While the shrimp is marinating, halve the cherry tomatoes, thinly slice the celery on a bias, gently rinse and spin-dry the micro snow pea shoots, and roughly tear the mint and cilantro leaves. Keep herbs whole or large enough to provide texture and aroma. Pat edible flowers dry and trim stems if necessary.

Toss the micro snow pea shoots, halved cherry tomatoes and sliced celery lightly with the reserved marinade (about one-third) to dress them. Add a pinch of black pepper and toss gently so pieces remain distinct. This will warm the vegetables slightly and tie their flavor to the shrimp.

Plate Shrimp Carpaccio

Arrange the marinated shrimp in a single decorative layer on chilled appetizer plates or one large platter. Spoon any juices from the shrimp (not the reserved heavy marinade) over the shrimp sparingly to keep plate attractive.

Distribute the dressed micro snow pea shoots, cherry tomatoes and celery evenly over and around the shrimp. Scatter torn mint and cilantro leaves across the dish for aroma and contrast.

Finish with the remaining reserved marinade drizzled sparingly over the plate, a light grind of black pepper, and the edible flowers placed for color. Serve immediately with lime wedges on the side for additional acidity.

Notes on safety: Use the freshest sushi- or sashimi-grade shrimp available and keep chilled. If you prefer, briefly flash-poach the shrimp (15–20 seconds in boiling water then iced) before butterflying to reduce raw risk; adjust marinade time accordingly (2–5 minutes just to infuse).