Shrimp Salad With Tangy Thai Dressing / www.quichentell.com
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Shrimp Salad With Tangy Thai Dressing

A crispy shrimp salad packed with crunchy green tomatoes and cucumbers, fresh herbs, fried garlic and shallots and peanuts drizzled with a tangy Asian dressing.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Author: Quiche'n'Tell

Ingredients

For the shrimp

  • 24 medium to large shrimps/prawns cleaned and deveined with tails intact
  • 1 tsp dark soy
  • 1 tsp fish sauce
  • 3 tbsps rice flour
  • Oil for deep frying

For the salad

  • 8 small green tomatoes quartered
  • 2 medium hothouse cucumbers cut into matchsticks
  • A big handful of fresh basil leaves
  • 1 red or green chilli thinly sliced
  • 2 tbsps fresh coriander leaves finely chopped
  • 1 1/2 tbsps garlic chopped and deep fried
  • 2 tbsps shallots thinly sliced and deep fried till golden
  • 2 tbsps peanuts roasted and lightly crushed
  • 1 tbsps fish sauce
  • 2 tbsps light soy sauce
  • 5 tbsps lemon juice
  • 2 tsps sugar

Instructions

To make the shrimp

  • Clean the shrimp and dry on kitchen towels to remove all water.
  • Mix the dark soy and fish sauce in a bowl, add the shrimp and mix lightly so that they are evenly coated. Cover and set aside for 15 minutes.
  • Heat enough oil in a pan to deep fry them.
  • When the oil is hot (drop a piece of bread to test. If it turns golden immediately, the oil is ready), coat each shrimp with rice flour and fry on medium heat for a minute. Drain on kitchen towels and set aside.

To make the salad

  • Peel and slice the shallots thinly and fry till golden. Drain on kitchen paper.
  • Peel and chop the garlic and deep fry till golden.Drain on kitchen paper.
  • In a small bowl, make the dressing by mixing together the fish sauce, the light soy, lemon juice and sugar.
  • Cut the green tomatoes in quarters ,and the cucumber and chilli into matchsticks..
  • Drizzle 2 tbsps of the dressing on the tomatoes,cucumbers and chilli. Marinate for 10 minutes.
  • Lightly roast and roughly crush the peanuts.
  • Finely chop the coriander.
  • To assemble the salad, take a large bowl and put in the marinated vegetables followed by the prawns and herbs.
  • Pour in the remainder of the dressing an gently mix with a light hand.
  • Sprinkle with fried garlic, shallots and peanuts, give it a final toss and serve immediately.