Thai Grilled Shrimp Salad
Ingredients
- 500 gWild shrimp (peeled and deveined)
- 2 pclemongrass (finely sliced)
- 1 pcRed onion (thinly sliced)
- 1 pcFresh cilantro (leaves picked)
- 1 pcMint fresh (sliced)
- 2 pcThai chili (chopped)
- 2 pcGarlic (cloves crushed)
- 3 tbspfish sauce
- 4 tbspLime juice
- 1 tbsppalm sugar (grated)
- 1 tbspPeanut oil
Method
Shrimp seared on high heat, keeping the flesh pearly and firm under a lightly smoky crust. A sharp balance between the heat of bird's eye chili and the bright acidity of lime juice.
- 1
In a mortar, pound the garlic and Thai chilies into a coarse paste. Add palm sugar, fish sauce, and lime juice. Stir until the sugar is fully dissolved. The sauce should be balanced between salty and acidic.
- 2
Finely slice the lemongrass, using only the white tender part. Thinly slice the red onion. Pick the coriander and mint leaves. Set everything aside in a large bowl.
- 3
Heat a pan with peanut oil until smoking. Toss in the shrimp. Sear for 1 minute per side to get a nice char. The flesh must stay translucent in the center; do not overcook to avoid a rubbery texture.
- 4
Pour the hot shrimp into the bowl with the herbs and onion. Add the dressing. Toss quickly so the heat from the shrimp releases the herbs' essential oils without cooking them. Serve immediately.
Frequently asked questions
How do you get this dish right?
- The secret is the mortar: pounding garlic and chili releases oils that a knife never will.
- Only cook the shrimp at the last minute; they should be warm when mixing so they don't wilt the fragile herbs.
How long does this dish keep?
Consume immediately. This salad does not keep; the lime would overcook the shrimp and the herbs would turn black.
