Thai Salad with Freshwater Shrimp
Salads • Thai
Description
Thai salad with freshwater shrimp
Ingredients
- Shrimp 20 oz
- Tomatoes 0 oz
- Cucumbers 0 oz
- Spanish onions 1 head
- Mint 0 oz
- Cilantro 0 oz
- Scallions 0 oz
- Lime 1 piece
- Fish Oil 0 fl oz
- Sweet Chili Sauce to taste
- Palm Sugar 1 tablespoon
- Parsley 0 oz
- Garlic 3 cloves
- Vegetable Oil 5 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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