Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Mike's Spicy Thai Chilled Shrimp Salad

Mike's Spicy Thai Chilled Shrimp Salad

Name: How to cook Mike's Spicy Thai Chilled Shrimp Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Spicy Thai Chilled Shrimp Salad

Sweet, sour, salty, spicy, tingly, piquant and slightly bitter all in the same bite! A Thai side dish you won't regret and your guests won't soon forget! Baby corn, bamboo shoots, cashews and Asian Pears all go great in this dish as well. So, get creative with this recipe!

Ingredient

Food ration :

6 servings

Cooking time :

30 mins

1/2 Cup

Thai Basil [+ reserves for garnish]

Whole Thai Chilies [stems removed - diced]

1/2 Cup

Fresh Diakon Radishes [chopped]

1/2 Cup

Dried Shrimp

3/4 tbsp

Fresh Ginger [grated]

1/2 Cup

Fresh Jalapeños [seeds removed]

LG Firm Cucumbers [seeds removed + 1 tbsp Sea Salt]

LG Fresh Garlic Cloves [smashed - fine chop]

Heaping Cup Fresh Bean Sprouts

1/2 Cup

Purple Onions [sliced]

1 tsp

Lemon Grass [fine minced]

1/3 Cup

Water Chestnuts [chopped]

1 Cup

Fresh Cilantro Leaves

1 Cup

Fresh Snap Peas [left whole - blanched]

1 Cup

Oyster Mushrooms [chopped]

1/2 Cup

Bell Peppers [any color - chopped]

1/2 Cup

Shredded Carrots [not pictured - I was out]

1/2 Cup

Shredded Cabbage [not pictured - I was out]

2 tbsp

Thai Kitchen Fish Sauce

1/2-1 tsp

Soy Sauce [your choice - to taste]

1 tbsp

Garlic Siracha Chile Sauce

2 tbsp

Granulated Sugar

2 tbsp

Lime Juice

1 tbsp

Oyster Sauce

1 tbsp

Hoisin Sauce

1/2 tsp

Toasted Sesame Seeds [+ reserves for garnish]

Cooking instructions

* Step 1

Peel your cucumbers, cut off ends and slice in half. Scrape seeds out with a spoon.

* Step 2

Cut cucumbers into 1" pieces.

* Step 3

Place cucumbers into a strainer and add 1 tbsp salt to them. Mix well and let set for 30 minutes to drain.

* Step 4

In the meantime, split jalapeños and remove seeds with spoon.

* Step 5

Fine dice jalapeños. Add to bowl. Wear gloves!

* Step 6

Smash and fine dice garlic cloves. Add to bowl.

* Step 7

Add your rinsed sprouts to bowl. Left whole.

* Step 8

Dice your Thai Chilies. Add to bowl. Wear gloves!

* Step 9

Peel your Diakon Radish.

* Step 10

Chop and add radishes to bowl.

* Step 11

Peel one end of your fresh ginger and grate. Add to bowl.

* Step 12

Add your Lemon Grass to bowl.

* Step 13

Add your Dried Shrimp to bowl.

* Step 14

Gently wipe clean your Oyster Mushrooms with a damp paper towel. Do not rinse as they will absorb all of that water.

* Step 15

Chop your Water Chestnuts and add to bowl.

* Step 16

Rough chop mushrooms. Add to bowl.

* Step 17

Slice your purple onions and add to bowl.

* Step 18

Pick fresh leaves from Thai Basil stems.

* Step 19

Rough chop and add to bowl.

* Step 20

Pull your fresh cilantro leaves and add to bowl.

* Step 21

Rinse your cucumbers and dab dry with a paper towel. Add to bowl.

* Step 22

Mix salad gently but well. Then, refrigerate.

* Step 23

Bring a small pot of water to a boil and add your snap peas. You'll need to blanche these to soften them up a bit and kill any bacteria. Blanche for 2 minutes even.

* Step 24

Have a bowl of ice water ready to immediately submerge them into to stop the cooking process. Allow them to chill fully.

* Step 25

In the meantime - make your sauce.

* Step 26

In a small pot add everything in the sauce section. Bring to a simmer until sugar has dissolved. This may seem like it's not enough to coat your vegetable mixture - I assure you it is. Allow sauce to completely cool. You don't want your vegetables going limp.

* Step 27

Add snap peas to your refrigerated mixture.

* Step 28

Add cooled sauce mixture to your bowl. Gently mix well. Place back in fridge and allow it to absorb all flavors for 30 minutes minimum. Then, place in a decorative bowl. Allow dish to chill 10 minutes longer in fridge so your dried shrimp can plump a bit.