Thai Peanut and Shrimp Salad
Ingredients
- 400 gShrimp (peeled)
- 60 gPeanut (plain, unsalted)
- 1 pcRed onion (finely sliced)
- 0.5 pcCucumber (sliced diagonally)
- 1 pcGarlic (minced)
- 2 pcThai chili (seeded and minced)
- 4 tbspLime juice
- 3 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 20 gFresh cilantro (chopped)
- 10 gMint fresh (whole leaves)
Method
Pearly, firm shrimp that snap with every bite, paired with the deep roast of peanuts. Lime juice binds it all with a mouth-watering acidity.
- 1
Toss peanuts into a dry pan. Stir constantly until they turn light brown and the toasted aroma fills the room. Coarsely crush.
- 2
Plunge shrimp into boiling salted water. As soon as they turn pink and opaque, remove and drop into ice water to stop the cooking. They must remain firm.
- 3
Slice the red onion into translucent strips. Cut the cucumber into even diagonal slices. Finely mince the garlic and Thai chili.
- 4
In a bowl, dissolve the palm sugar into the lime juice and fish sauce. The mixture must be smooth. Add the garlic and chili.
- 5
Combine shrimp, vegetables, and chopped fresh herbs. Pour the dressing, mix vigorously, and sprinkle with peanuts at the last second so they stay perfectly crunchy.
Frequently asked questions
How do you get this dish right?
- Don't overcook the shrimp; they should stay pearly at the center to remain juicy.
- If you don't have palm sugar, brown sugar works, though the flavor profile will be less complex.
- Thai balance is all about the ratio between the saltiness of the fish sauce and the acidity of the lime: taste and adjust.
How long does this dish keep?
Consume immediately. The salad releases water and the peanuts soften quickly once in contact with the dressing.
