This spicy shrimp salad makes a perfect quick and healthy summer lunch. We came across it during our stay in Siem Reap Cambodia and we love the fact that it combines some delicious spicy, sweet and sour tastes. So this also is the reason why it quickly became one of our favorites. The recipe is quite easy to follow, quick to prepare and makes a great fresh dish. If you feel like adding some avocado, bell pepper or other veggies – go for it. The taste will most probably only get better and better.
Recipe for 4 Portions
handful of leaves
Want to eat the spicy shrimp salad as a side? Try to cook it together with some delicious Khmer fish curry.
Lets do some preparation first: Peel and grate the CUCUMBER. Stopp grating as soon as you hit the inner soft bit of it. Also peel and grate 1/2 a CARROT. Cut 1 SHALLOT in slices. Take off a handful of leaves of the SWEET BASIL. Peel and boil the SHRIMPS. And chop 1/2 a RED CHILI in small pieces. Roast the PEANUTS. Cut the LONG BEANS in pieces.
Now it is time to prepare the dressing: Chop 1 SHALLOT, 2 cloves of GARLIC and 1/2 of the SWEET CHILI in small pieces. Fry everything in a pan and add 1 laddle of WATER. Add 1 tbsp of CHICKEN STOCK POWDER and 1 tbsp of SUGAR. Stir well and leave to cool. After the sauce cooled down add the juice of 1 LIME. Put the dressing aside.
Mix the CUCUMBER, CARROT, sliced SHALLOT, SWEET BASIL, LONG BEANS, RED CHILI, roasted PEANUTS and boiled SHRIMP in a bowl.
Add the dressing to the bowl and mix everything well. Leave the salad for a couple of minutes so it can soak up the dressing. Serve the salad in a bowl or on a plate and enjoy it as a side to some delicious BBQ or Asian dish.