A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers, Thai basil, and cilantro. The sauce contains lime juice, fish sauce and palm sugar. This salad is great to have as an appetizer or entree. You can substitute the shrimp with shredded chicken, beef or tofu. (from www.lindasYummies.com)
- 1Shrimp —Bring 2 cups of water to a boil or just enough water to cover shrimps. Cook uncovered for only 3 minutes or until shrimp are pink and curl to resemble the letter “C”. Immediately drain shrimp into colander. Chill shrimp in a bowl of ice cold water. After 2 minuets, drain, peel, and devein shrimp – then set aside.
- 2Cucumber —Peel, half, deseed (easiest way to remove seeds is to scoop out with spoon), and slice the cucumbers into thin slices about an 1/8th of an inch and set aside in separate bowl.
- 3Shallots, garlic, and bell peppers —Thinly slice shallots. Mince garlic. Then add to bowl with cucumbers.
- 4Cilantro, mint, and Thai basil —Roughly chop and put in bowl with cucumbers.
- 5Peanuts —You can either roast peanuts in a pan on the stove or you can broil in the oven. Keep an eye on them while they cook. Peanuts have lots of natural oil and will burn fast if you cook them for more than a few minutes.
- 6Dressing —Combine all ingredients listed above under “dressing” in a bowl and mix well. If you have a mortar and pestle, pound garlic and peppers together before adding them to sauce. Add more sugar or rice vinegar to taste. If you want more heat, add more peppers.
- 7Final steps —Add shrimp to the bowl with cucumber and herbs and then pour in dressing. Sprinkle in roasted peanuts – toss well and enjoy.
Member recipes are not tested by the CHOW food team.