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Thai shrimp salad

Yield: 4 Servings

Ingredients:

• 1 lb Large fresh shrimp
• 1 Celery stalk thinly sliced On the bias
• 1 1/2 tb Thai fish sauce (nam pla)
• 1 1/2 tb Fresh lime juice
• 1 ts Sugar
• 1 ts Chili oil
• 2 ts Good quality peanut oil
• 2 Tiny fresh Thai "bird" Chiles (red or green) Chopped seeds
• 3 c Cloves minced
• 10 ts Leaves chopped
• 2 tb Fresh coriander leaves
• 1 Cucumber

Instructions:

peeled seeded Sliced Pinch of salt Contributed to the echo by: Stephen Ceideburg This is a nice light but spicy salad typical of a lot of Thai dishes. THAI SHRIMP SALAD Shell and devein the shrimp and cut in half lengthwise. Parboil the shrimp and celery slices for 20 seconds. Drain and rinse under cold water to stop the cooking; set aside on paper towels to drain. Combine the fish sauce lime juice suigar and slat in a small bowl. Stir in the oils chile peppers and garlic and set aside. Set aside the scallions mint leaves and coriander. Arange the cucumber slices on a small platter. Toss the shrimp and celery with the sauce and stir in the scallions mint and coriander. Allow to set for 5 to 10 minutes toss again arrange over the cucumber slices and serve.

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