Sweet And Sour Thai Shrimp Salad Recipe
Ingredients
| Olive oil | 1 1/2 Tablespoon | |
| Crushed red pepper flakes | 1/4 Teaspoon | |
| 1/4 cup bottled clam juice | ||
| Lime juice | 2 Tablespoon | |
| 12 ounces peeled and deveined medium-size shrimp | ||
| Iceberg lettuce head | 1 Small, shredded | |
| Carrot | 1 Large, peeled | |
| Bean sprouts | 4 Ounce | |
| Roasted peanuts | 3 Tablespoon | |
| Sweetened, flaked coconut | 3 Tablespoon, sweetened | |
| 1 green onion, including top, thinly sliced | ||
Directions
1 Bring a large saucepan of unsalted water to a boil.
Meanwhile, in a small saucepan, heat the oil over low heat. Add the red pepper flakes and cook, swirling occasionally, for 3 minutes. Strain the oil into a small bowl and whisk in the clam and lime juices; set the dressing aside.
2 Drop the shrimp into the boiling water, lowe rthe heat, and simmer for 2 minutes or until the shrimp turn opaque. Drain the shrimp and rinse under cold water to stop the cooking, then drain well. Transfer the shrimp to a large bowl and add the cabbage, carrot, bean sprouts, peanuts, coconut, and green onion. Pour the dressing over the salad and toss to coat.
Meanwhile, in a small saucepan, heat the oil over low heat. Add the red pepper flakes and cook, swirling occasionally, for 3 minutes. Strain the oil into a small bowl and whisk in the clam and lime juices; set the dressing aside.
2 Drop the shrimp into the boiling water, lowe rthe heat, and simmer for 2 minutes or until the shrimp turn opaque. Drain the shrimp and rinse under cold water to stop the cooking, then drain well. Transfer the shrimp to a large bowl and add the cabbage, carrot, bean sprouts, peanuts, coconut, and green onion. Pour the dressing over the salad and toss to coat.
Chef
