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Oriental Shrimp Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Large shrimp - shelled, deveined Shrimp Paste

    2. 1 cup 40g / 1.4oz Mint leaves - (loosely packed)

    3. 1 cup 62g / 2 1/5oz Onion - coarsely chopped (small)

    4. 1 tablespoon 15ml Minced gingerroot

    5. 12 Black peppercorns - coarsely crushed

    6. 1 teaspoon 5ml Ground cumin

    7. 1 teaspoon 5ml Tamarind paste

    8. 1/2 teaspoon 2 1/2ml Sugar

    9. 1/3 cup 78ml Water Salt - to taste Vegetables

    10. 4 cups 948ml Shredded iceberg lettuce

    11. 3 cups 330g / 11oz Grated carrots

    12. 2 cups 220g / 7.8oz Diced celery

    13. 2 cups 474ml Shredded red cabbage

    14. 5 Scallions - minced

    15. 1 cup 16g / 0.6oz Cilantro leaves - (loosely packed) - minced after Measuring Dressing

    16. 3 tablespoons 45ml Fresh lime or lemon juice

    17. 2 tablespoons 30ml Oriental sesame oil

    18. 2 tablespoons 30ml Soy sauce

    19. 1 tablespoon 15ml Rice wine vinegar

    20. 3 Oriental hot chili oil - or to taste Salt - to taste Cooking & Serving Vegetable oil spray

    21. 3 tablespoons 45ml Toasted sesame seeds - for garnish

    Instructions Jump to Ingredients ↑

    1. 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.

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