This salad of crispy shrimps, a tumble of emerald tomatoes, crunchy cucumbers, fragrant, fresh herbs doused with a sweet, salty, tangy dressing makes a near perfect summer salad lunch. Roasted peanuts and fried onions bring that extra wow factor. —quiche'n'tell
For the shrimp
Medium to large shrimps cleaned, de-veined with their tails left on
Dark soy sauce
Oil for deep frying
For the salad
Small green tomatoes, quartered
English cucumbers cut into batons
Fresh Thai basil
Hot, red or reen chilli, thinly sliced
Fresh coriander, chopped
1 1/2 tablespoons
Garlic chopped and deep fried till golden
Shallots, sliced and deep fried till golden
Roasted peanuts, coarsely crushed
Light soy sauce
In This Recipe
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.
In a small bowl, make the dressing by mixing together the fish sauce, the light soy, lemon juice and sugar. Set aside.
Drizzle 2 tbsps of the dressing on the tomatoes,cucumbers and chilli. Marinate for 10 minutes.
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 and gently mix with a light hand.
Sprinkle fried garlic, shallots and peanuts over the salad, give it a final toss and serve immediately.