Tangy Shrimp Salad Recipe |
Ingredients: |
2 small carrots, thinly sliced to yield 2 cups 3 baby cucumbers, thinly sliced 1 scallion, minced 20 mint leaves 2 tablespoons coarsely chopped coriander (cilantro) leaves 300 g fresh medium shrimps, poached until just cooked, peeled and de-veined 2 tablespoons chopped roasted unsalted peanuts Dressing: 1 finger-length chili, deseeded and sliced 1 tablespoon rice vinegar or 2 teaspoons cider vinegar 2 tablespoons freshly squeezed lime (calamansi) juice 2 tablespoons fish sauce 2 tablespoons oil 2 shallots, peeled and thinly sliced 1 teaspoon sugar 1/4 teaspoon freshly ground black pepper |
Method: Combine the carrot, cucumber, scallion, mint leaves, coriander (cilantro) leaves and shrimps in a mixing bowl, and set aside. Mix the dressing ingredients in a bowl until well combined, then pour the dressing over the vegetables and shrimps, and toss to mix well. Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately. A cheery salad with contrasting colors of orange, green, white and pink, this is a low-calorie dish suitable for hot-weather eating. |
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