Thai Salad with Freshwater Shrimp
⏳ Time
20 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Thai salad with freshwater shrimp
Ingredients
- Shrimp - 21.2 oz
- Tomatoes - 0.1 oz
- Cucumbers - 0.1 oz
- Spanish onions - 1 head
- Mint - 0.4 oz
- Cilantro - 0.4 oz
- Scallions - 0.4 oz
- Lime - 1 piece
- Fish Oil - 1 fl oz
- Sweet Chili Sauce - to taste
- Palm Sugar - 1 tablespoon
- Parsley - 0.2 oz
- Garlic - 3 cloves
- Vegetable Oil - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the heads and digestive tract from the shrimp, then slice them in half lengthwise, leaving the shell on.
Step 2
Coarsely chop the tomatoes, cucumbers, red onion, green onion, mint, and cilantro. Mix lime juice, fish sauce, sweet chili sauce, and sugar, then dress the vegetables with this sauce.
Step 3
Mix the vegetable oil with the chopped garlic and parsley. Heat a skillet, add a couple of tablespoons of the aromatic oil, and place the shrimp cut side down. Cook for a couple of minutes, then flip, season with salt, and cook for another 30 seconds.
Step 4
Place the salad in a deep plate and top it with the sautéed shrimp. Drizzle with the oil from the skillet on top.
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