Thai Shrimp Salad with Tamarind Dresing

[Sentiamo]

Thai Shrimp Salad with Tamarind Dresing

This salad is truly exquisite...just the thing for a hot summers day. I have not listed number of servings as it is obvious by prawn size and numbers how much you would plate.

Dressing:

3 Tbsps each: grated palm sugar, fish sauce, lime juice

1 Tbsp tamarind puree

Shrimp Salad:

20 Cooked and peeled large shrimp

4 Shallots diced

3 Stalks lemongrass grated, or 2 Tbsps lemongrass paste

3 Kaffir lime leaves finely sliced

4 Tbsps finely julienned fresh ginger

1 or 2 fresh red chillies, seeded and diced

1 Cup coriander leaves roughly chopped

1 Cup mint leaves ( I chop just before serving to avoid browning)

Dissolve palm sugar in fish sauce then add lime juice. Refrigerate until needed.

Mix all other ingredients gently in a large bowl. Just before serving add dressing and toss gently. Serve on a bed of crunchy leaves. ( I used iceberg with some cucumber chunks also)

Keywords: Appetizer, Easy, Thai, Main Dish, Shrimp, Salad, Lunch, Seafood, Dinner

( RG2011 )