Thai Shrimp Salad Recipe

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Thai Shrimp Salad Ingredients

1 lb large fresh shrimp
1 celery stalk, thinly sliced
1 on the bias
1 1/2 tbsp thai fish sauce (nam pla)
1 1/2 tbsp fresh lime juice
1 tsp sugar
1 tsp chili oil
2 tsp good quality peanut oil
2 tiny fresh thai bird
1 chiles (red or green),
1 chopped, seeds
3 cup cloves, minced
10 tsp leaves, chopped
2 tbsp fresh coriander leaves
1 cucumber, peeled, seeded,
1 sliced
1 pinch of salt

A Recipe for
Thai Shrimp Salad

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Thai Shrimp Salad

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Thai Shrimp Salad Directions

Contributed to the echo by: Stephen Ceideburg This is a nice, light
but spicy salad, typical of a lot of Thai dishes. THAI SHRIMP SALAD
Shell and devein the shrimp, and cut in half lengthwise. Parboil the
shrimp and celery slices for 20 seconds. Drain, and rinse under cold
water to stop the cooking; set aside on paper towels to drain.

Combine the fish sauce, lime juice, suigar and slat in a small bowl.
Stir in the oils, chile peppers and garlic and set aside. Set aside
the scallions, mint leaves and coriander.

Arange the cucumber slices on a small platter. Toss the shrimp and
celery with the sauce, and stir in the scallions, mint and coriander.
Allow to set for 5 to 10 minutes, toss again, arrange over the
cucumber slices and serve.

Serves: 4

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Thai Shrimp Salad Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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