Shrimp and Shallot Salad
Salads • Vietnamese
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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!