Goong Yang

1. 1

   Prepare the Prawns

   Clean the prawns by deveining them. If keeping the shells on (traditional method), use scissors to cut along the back of the shell and carefully remove the dark vein while keeping the shell mostly intact. This preserves moisture during grilling. Rinse and pat dry with paper towels.

2. 2

   Make the Marinade

   Using a mortar and pestle, pound the black peppercorns with salt until coarsely ground. Add the cilantro roots and pound into a rough paste. Add the minced garlic and pound until well combined. Transfer to a bowl and stir in fish sauce, oyster sauce, palm sugar, and vegetable oil until the sugar dissolves completely.

3. 3

   Marinate the Prawns

   Place the prepared prawns in a large bowl and pour the marinade over them. Using your hands, massage the marinade into the prawns, ensuring they are evenly coated. Let them marinate at room temperature for 10-15 minutes. Do not marinate longer than 30 minutes as the acid and salt can affect the texture.

4. 4

   Prepare Nam Jim Talay

   While prawns are marinating, make the dipping sauce. In a mortar and pestle, pound the chilies with palm sugar until you have a rough paste. Add the cilantro root (if using) and grind into the paste. Add the garlic cloves and pound until incorporated. Stir in lime juice and fish sauce. Taste and adjust the balance - it should be sour, spicy, and only slightly sweet. Set aside.

5. 5

   Grill the Prawns

   Heat a grill pan, barbecue, or griddle over high heat. Lightly oil the grill surface. Place the prawns on the hot grill in a single layer. Cook for 2-3 minutes on the first side until you see the shells turning pink and getting slightly charred. Flip the prawns and cook for another 2-3 minutes until completely pink and cooked through. The prawns are done when all the grey color has turned pink and the meat is opaque.

6. 6

   Serve

   Transfer the grilled prawns to a serving platter immediately. Garnish with fresh cilantro leaves and serve hot with lime wedges and Nam Jim Talay dipping sauce on the side. Traditionally, diners peel and eat the prawns with their hands, sucking the flavorful heads for extra taste.

• •Keep the prawn heads on if possible - they contain incredible flavor that infuses the meat during grilling and provides a delicious experience when sucked
• •Don't over-marinate the prawns - 10-15 minutes is ideal. Longer marinating can make the texture mushy
• •Make sure your grill is very hot before adding the prawns to get those characteristic char marks and smoky flavor
• •If using a charcoal grill, the smoky flavor will be even more authentic and delicious
• •Fresh prawns make all the difference - look for ones with firm, translucent flesh and a clean ocean smell
• •You can test if prawns are cooked by checking if they curl into a 'C' shape (perfect) rather than an 'O' shape (overcooked)
• •Nam Jim Talay can be made ahead and stored in the refrigerator for up to 3 days
• •For easier handling on the grill, you can thread the prawns onto skewers

• •
  som-tam
• •
  khao-niao
• •
  laab
• •
  pla-meuk-yang
• •
  yam-woon-sen

Goong Yang (กุ้งย่าง) has been a beloved Thai dish for generations, particularly in Central Thailand where freshwater rivers provide abundant prawns. The dish is especially popular in Ayutthaya, the ancient capital of Thailand, which is situated at the confluence of three rivers - the Chao Phraya, the Pa Sak, and the Lopburi. River prawns (goong mae nam) have been harvested from these waters for centuries and are considered a delicacy. The simple grilling technique reflects Thai culinary philosophy of highlighting the natural sweetness and flavor of fresh ingredients rather than masking them with heavy sauces. Traditionally, Goong Yang was cooked over charcoal grills at riverside restaurants and street food stalls, where diners could enjoy freshly caught prawns while watching boats pass by. The dish became popular in Bangkok as the city grew, with vendors bringing the taste of riverside dining to urban streets. The accompanying Nam Jim Talay (seafood dipping sauce) is an essential component that adds the characteristic Thai balance of spicy, sour, salty, and sweet flavors.

Authentic Goong Yang is characterized by several key elements: First, the use of fresh river prawns (goong mae nam) rather than ocean prawns - river prawns have a sweeter, more delicate flavor. Second, the prawns should be grilled whole with heads on, as the heads contain flavorful fat and juices that keep the meat moist during cooking. Third, the marinade should be simple, focusing on the holy trinity of Thai aromatics: garlic, cilantro root, and black pepper, enhanced with fish sauce and a touch of palm sugar. Fourth, the dish must be served with Nam Jim Talay, the quintessential Thai seafood dipping sauce made fresh with chilies, garlic, lime juice, and fish sauce pounded in a mortar and pestle. Fifth, authentic preparation involves grilling over charcoal for that distinctive smoky aroma, though modern versions may use gas grills or griddle pans. The texture should be slightly charred on the outside while remaining juicy inside. In traditional Thai dining, Goong Yang is eaten with the hands, and diners suck the heads to extract the flavorful oils - this is not only acceptable but encouraged as the proper way to fully enjoy the dish. The dish is also naturally gluten-free when made with traditional ingredients, making it accessible to many dietary preferences while maintaining its authentic character.