Salad: Steamed Shrimp Salad

Ingredients for 4 servings

24 large shrimps, shelled and deveined

1 1/2 cups water

4 kaffir lime leaves, deveined and shredded

1 stalk lemongrass, smashed and cut into 1-inch pieces

1/2 lemon, juice, and rind

1 tbsp fish sauce

3 tbsp lime juice

3 tsp chili paste

1/2 medium red pepper, cut into thin strips

1/2 medium red onion, thinly sliced

2 tbsp roughly chopped mint

2 tbsp chopped basil

2 tbsp chopped fresh coriander

Lettuce leaves

Fresh coriander leaves

Slices of orange

Wedges of lemon or lime

Preparation

Wash shrimps and set aside.

Heat 1 1/2 cups water in as saucepan.  Add the lime leaves, lemongrass, and squeeze lemon into the water and also add the rind.  Bring it to a boil and cook for 1 minute.

Add the shrimps and cook for 1 minute, stirring until the shrimps turn pink and springy.  Drain immediately and transfer to a wok bowl.  Discard the lemon rind, lemongrass, lime leaves, and allow the shrimps to cool off for 1 to 2 minutes.

Add fish sauce, lime juice and chili paste to shrimps.  Toss and turn to mix  well and thoroughly coat the shrimps.  Add red pepper strips, sliced red onion, and all the roughly chopped mint, basil, coriander.  toss and mix well.

Transfer to a serving plate that is lined up with lettuce leaves.  Decorate it with fresh coriander leaves, slices of orange and wedges of lemon or lime.  The salad can be serve immediately or after letting it cool down for 1 hour in the normal room temperature.

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