Oriental Shrimp Salad

Recipe Ingredients

2 lbs	908g / 32oz	Large shrimp - shelled, deveined
		Shrimp Paste
1 cup	40g / 1.4oz	Mint leaves - (loosely packed)
1 cup	62g / 2.2oz	Onion - coarsely chopped (small)
1 tablespoon	15ml	Minced gingerroot
12		Black peppercorns - coarsely crushed
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Tamarind paste
1/2 teaspoon	2.5ml	Sugar
1/3 cup	78ml	Water
		Salt - to taste
		Vegetables
4 cups	948ml	Shredded iceberg lettuce
3 cups	330g / 11oz	Grated carrots
2 cups	220g / 7.8oz	Diced celery
2 cups	474ml	Shredded red cabbage
5		Scallions - minced
1 cup	16g / 0.6oz	Cilantro leaves - (loosely packed) - minced after
		Measuring
		Dressing
3 tablespoons	45ml	Fresh lime or lemon juice
2 tablespoons	30ml	Oriental sesame oil
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Rice wine vinegar
3		Oriental hot chili oil - or to taste
		Salt - to taste
		Cooking & Serving
		Vegetable oil spray
3 tablespoons	45ml	Toasted sesame seeds - for garnish

Recipe Instructions

Make the paste: In a blender combine the paste ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.

Make the salad: In a large bowl combine the 6 salad vegetables.

Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.

Spray a large skillet set over moderately-high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.

Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

This recipe yields 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A58) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.