Tangy Shrimp Salad Recipe

Tangy Shrimp Salad Recipe

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

¼ 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.