Shrimp and Shallot Salad

Salads | Vietnamese cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Prepare the dressing 6 hours before cooking, and sauté the shallots with flour 3 hours prior.

Ingredients

Thai Lime Dressing - 4 tablespoons
Shrimp - 24 pieces
Turnips - 2 pieces
Sweet Pepper - 1 piece
Vegetable Oil - 1 tablespoon
Spanish onions - 1 head
Cucumbers - 2 pieces
Fresh Mint - 0 oz
Cilantro - 0 oz
Mild Chili Spice - 1 piece
Shallot - 12 pieces
Wheat Flour - 5 oz

Step by Step guide

Step 1

Mix the finely sliced shallots in flour and shake off the excess. Heat the oil in a heavy-bottomed pan. The oil should foam when a piece of onion is added. Place the onion with a slotted spoon into the pan for 3 minutes and fry until golden brown. Remove with a slotted spoon and place on paper towels. Let sit for 3 hours.

Step 2

Combine the shrimp with 4 tablespoons of dressing and let marinate for 15 minutes. Pat dry and mix with oil.

Step 3

Heat the pan and sauté the shrimp for 2 minutes on each side until pink. Transfer to a salad bowl.

Step 4

Cut the carrots into thin strips, the deseeded sweet pepper, onion, and cucumbers (also deseeded), finely chop the mint, cilantro, and deseeded chili, and combine everything in the salad bowl with the shrimp. Toss to mix. Serve.