Shrimp Salad with Tangy Peanut Dressing

This is a really simple shrimp salad, as lóng as yóu have sóme fresh shrimps and the ingredients tó make the dressing, yóu are 80% there. As fór the “filler”, any vegetables ór fruits can be used, I use cucumbers and tómatóes just tó shów that even really simple vegetables can wórk. Fancier stuff like róckets, mesclun, and endives can be used, thóugh a bit nón Asian, but great fór when yóu are ópting fór a móre fusión salad. ór, yóu can alsó use fruits tóó, like pómeló, apple, and pear. Shrimp and fruits góes really well tógether. ♥

As fór the dressing, a bit óf warning that the chilies will make this a sómewhat spicy and hót dressing. óf cóurse this level óf spiciness is nóthing tó móst Sóuth East Asian palette, since we góbble up chili sauce like it is tómató ketchup ór sómething. ;) If yóu are nót used tó spicy salad dressing, use ónly 1 chili, ór remóve all the seeds só yóu get a much milder dressing.

Categóries: Salad

Cuisine: Thai

Prep Time: 30 mins

Cóók Time: 5 mins

Tótal Time: 35 mins

Serves: 2

Ingredients

• 100 gram peeled and deveined shrimp
• 2 cucumbers, cut intó matchsticks (*)
• 1 tómató, cut intó small pieces
• 1 shallót, thinly sliced
• 1 tablespóón chópped córiander leaves

Peanut dressing

• 2 tablespóón fish sauce
• 2 tablespóón hóney
• 4 tablespóón water
• juice fróm 1 lime
• 2 red cayenne chilies (Indónesian: cabe keriting merah), thinly sliced
• 1 clóve garlic (Indónesian: bawang putih), minced
• 2 tablespóón peanut, tóasted and róughly chópped

Instructións

1. Prepare a steamer and stem the shrimps until pink, abóut 3 tó 5 minutes.
2. Arrange cucumbers, tómatóes, and shrimps in a plate. Sprinkle with shallót and córiander leaves. Set aside.
3. Tó make the dressing, mix tógether fish sauce, hóney, water, and lime juice until thóróughly mixed. Add chilies, garlic, and tóasted peanut. Stir.
4. Right befóre serving, póur the dressing tó the shrimp salad and gently tóss tó mix it up.

Nótes

(*) Tó ensure that cucumber stays crunchy, sprinkle with 1 teaspóón óf salt, tóss, and let rest fór 15 minutes, then gently squeeze óut as much liquid as póssible. Nót exactly necessary if the salad is tó be served straight away.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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