This is another kind of Thai spicy shrimp salad, made with lots of herbs and Thai chili paste.
The combination of sweet, sour, salty, spicy and aromatic from fresh mints, lemongrass and shallots make this dish very unique.
INGREDIENTS
1 lb. Shrimp, peeled and deveined
2 tbsp. Lemongrass, thinly sliced
1 tbsp. Shallots, thinly sliced
1 clove, Garlic, thinly sliced
2-4 Thai Chillies, chopped
Handful Mint Leaves
3 tbsp. Lime Juice
2 tbsp. Thai Chili Paste, I normally use (Pantai Norasingh or Mae Pranom brand)
1 tbsp. Fish Sauce
1/2 c. Water
DIRECTIONS
Heat 1/2 cup of water in a medium pan and bring to a boil.
Add shrimp and cook briefly until shrimp are just cooked, about 1-3 minutes. Removed from the heat and set aside.
In a medium bowl, mix chili paste, fish sauce, lime juice and Thai chili. Mix all the ingredients till the chili paste dissolves.
Add cooked shrimp and 1 tbsp of the shrimp stock. Toss well.
Then add lemongrass, garlic, shallots and mint leaves and give it a toss once more.
Transfer the salad to a plate and serve.
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