Shrimp and Corn Salad

Salads | Thai cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Shrimp and Corn Salad

Ingredients

Corn Cobs - 4 pieces
Onion - 1 head
Shrimp - 17.6 oz
Bay leaf - 1 piece
Orange zest - 1 piece
Green peppercorns - 10 pieces
Water - 6 cups
Dry White Wine - 1 cup
Olive Oil - 2 tablespoons
Rice Vinegar for Sushi - 2 teaspoons
Coarse Salt - to taste
Ground Black Pepper - to taste
Eel - 1 piece
Avocado - 2 pieces
Mint Leaves - 2.5 oz

Step by Step guide

Step 1

Peel the shrimp. Using a sharp knife, cut the kernels from the corn cobs. Remove the zest from the orange in strips.

Step 2

In a saucepan, combine the shrimp shells, remaining corn cobs, onion cut into quarters, orange zest, bay leaf, black pepper, water, and wine. Bring to a boil and simmer for 15 minutes.

Step 3

Strain the broth and return it to the pot. Bring to a boil.

Step 4

Add the shrimp and corn kernels to the boiling broth. Cook for 2–3 minutes until the shrimp are done. Strain, reserving 1 tablespoon of the broth. Chill well.

Step 5

In a bowl, mix the reserved tablespoon of broth, oil, and vinegar. Season with salt and pepper. Then squeeze the juice of half the orange. Add the shrimp and corn, and mix well. Refrigerate for 10–15 minutes.

Step 6

Arrange the lettuce leaves on plates. Top with the salad, slices of peeled avocado, and mint leaves. Drizzle with the remaining juice from the bowl and the juice of the other half of the orange. Season with salt.