This dish is somewhere between a shrimp salad and a ceviche – just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it’s combination of many tastes, each moment on your palate different from the next.

http://cooking.nytimes.com/recipes/1018217-pla-goong-spicy-thai-shrimp-salad

http://www.nytimes.com/2016/07/17/magazine/a-thai-shrimp-salad-of-myriad-tastes.html