Sweet And Sour Thai Shrimp Salad Recipe
Have you been craving for some Thai food lately? Start of by trying out the recipe of Sweet And Sour Thai Shrimp Salad. This Sweet And Sour Thai Shrimp Salad when served as Side Dish is sure to please your family members. The primary ingredient in this is Shrimp. I simply love Sweet And Sour Thai Shrimp Salad which is believed to be a popular Thai dish. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Sweet And Sour Thai Shrimp Salad recipe?
Ingredients
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 cup bottled clam juice
2 tablespoons lime juice
12 ounces peeled and deveined medium-size shrimp
1 small head savoy cabbage or iceberg lettuce, shredded (4 cups)
1 large carrot, peeled and grated (1 cup)
4 ounces bean sprouts (1 cup)
3 tablespoons unsalted dry-roasted peanuts
3 tablespoons flaked sweetened coconut
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.
