Crunchy Shrimp Salad With Tangy Thai Dressing

March 18, 2021
0 Ratings
Photo by quiche'n'tell
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 3-4
Author Notes

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

What You'll Need
  • For the shrimp
  • 24 Medium to large shrimps cleaned, de-veined with their tails left on
  • 1 teaspoon Dark soy sauce
  • 1 teaspoon Fish sauce
  • 3 tablespoons Rice flour
  • Oil for deep frying
  • For the salad
  • 8 Small green tomatoes, quartered
  • 2 English cucumbers cut into batons
  • Handful Fresh Thai basil
  • 1 Hot, red or reen chilli, thinly sliced
  • 2 tablespoons Fresh coriander, chopped
  • 1 1/2 tablespoons Garlic chopped and deep fried till golden
  • 2 tablespoons Shallots, sliced and deep fried till golden
  • 2 tablespoons Roasted peanuts, coarsely crushed
  • 1 tablespoon Fish sauce
  • 2 tablespoons Light soy sauce
  • 5 tablespoons Lemon juice
  • 2 teaspoons Sugar
  1. 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.
  2. 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.
  3. In a small bowl, make the dressing by mixing together the fish sauce, the light soy, lemon juice and sugar. Set aside.
  4. Drizzle 2 tbsps of the dressing on the tomatoes,cucumbers and chilli. Marinate for 10 minutes.
  5. 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.
  6. Sprinkle fried garlic, shallots and peanuts over the salad, give it a final toss and serve immediately.

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