Coconut Shrimp Dip (Lohn Goong)

March 21, 2014

Coconut Shrimp Dip (Lohn Goong) © kvalifood.com

Lohn is a category of Thai dips that are always cooked and always use coconut milk as a base. Compared to nam prik (the other major type of Thai dip), lohn is milder and more balanced between salty, sweet, and sour. This version with shrimp is the basic lohn, meant to be eaten with rice and lots of fresh vegetables. It looks substantial enough to be a main dish, and honestly, it is. Makes about 2 cups, 20 minutes.

Ingredients

Yields ca. 2 cups

1 1/2 Tbsp dried shrimp, soaked in hot water for 10 minutes
200 g shrimp, peeled and deveined
2 ¼ dl coconut milk
60 ml shallots, thinly julienned
70 g ground pork (see notes)
1 Tbsp palm sugar, finely chopped
2-3 Tbsp tamarind juice
2 tsp fish sauce
1/2 tsp salt
1 red spur chili (or 1/4 red bell pepper), short julienned
1 green spur chili, jalapeno, (or 1/4 green bell pepper), short julienned
To taste: Thai chilies, whole (optional)
For serving: jasmine rice
For serving: vegetables, fresh, steamed, (or grilled)
For garnish: cilantro leaves (optional)

Directions

Drain the dried shrimp and roughly chop them. Pound in a mortar and pestle until shredded into fine, fluffy bits. Alternatively, skip the soaking and grind them in a coffee or spice grinder.

Set aside about 60 g of the fresh shrimp whole. Take the remaining 140 g and make ground shrimp: slice them small, then mince rapidly with a cleaver or heavy knife, changing the angle occasionally, until they resemble ground meat.

In a small pot, combine the coconut milk, dried shrimp, and shallots. Bring to a simmer over medium heat. Add the ground shrimp and ground pork, stirring quickly to break apart any lumps.

Once the meat is well mixed into the coconut milk, add the reserved whole shrimp, palm sugar, tamarind juice, fish sauce, and salt. Stir until both the shrimp and pork are fully cooked.

Stir in the red chili, green chili, and whole Thai chilies (if using). Remove from heat, taste, and adjust seasoning.

Transfer to a serving bowl and serve with jasmine rice and vegetables. Use the vegetables for dipping, or spoon the dip over rice and vegetables like a sauce. The whole Thai chilies are there for guests to break up on their own plates if they want more heat.

Notes

The entire dip can be made 1-2 days before serving.
Ground pork adds fat and flavour. You can omit it and use more shrimp instead.
For a more luxurious version, stir in crabmeat at the end.
You can also experiment with other proteins: crab, fermented sausage (naem), or even ham, which is surprisingly common in Thailand.
A mortar and pestle or electric grinder is needed for shredding the dried shrimp.