Vietnamese Shrimp Salad With Ginger Recipe
Prep Time:
Cook Time:
5 minutes
Servings:
Ingredients
  • One 1-inch piece fresh ginger, scraped
  • ¼ cup rice wine vinegar
  • ¼ cup fish sauce
  • 1 tablespoon granulated sugar
  • 1 pound (21-25 count) shell-on shrimp (preferably Gulf shrimp)
  • 1 medium carrot, peeled and thinly sliced into matchsticks
  • 1 medium cucumber, peeled and thinly sliced into matchsticks
  • ½ medium daikon radish, peeled and thinly sliced into matchsticks
  • ¼ medium red onion, halved and thinly sliced
  • 9 basil leaves, stacked, rolled and thinly sliced crosswise (preferably Thai basil)
  • 4 scallions (both light green and white parts), trimmed and thinly sliced
  • 3 tablespoons coarsely chopped cilantro leaves
  • 3 tablespoons coarsely chopped mint leaves
  • 2 tablespoons fresh lime juice
  • ½ small Thai chile or jalepeño, finely chopped
  • ¼ cup roasted peanuts, coarsely chopped
Directions
  1. In a blender, combine the ginger, vinegar and fish sauce and mix on high speed until smooth. Strain through a fine-mesh sieve into a small saucepan. Add the sugar and bring to a boil over high heat, stirring occasionally, until the sugar dissolves. Pour the ginger-vinegar mixture into a small bowl and refrigerate until cool.
  2. Bring a saucepan filled with water to a boil and add the shrimp. Poach until cooked through, about 1 to 1½ minutes. Drain in a colander or fine-mesh sieve; once the shrimp are cool enough to handle, remove the shells and devein the shrimp.
  3. In a large serving bowl, toss the carrot, cucumber, daikon, red onion, basil, scallions, cilantro and mint. Stir the lime juice and chile into the chilled ginger-vinegar dressing and then pour the dressing over the vegetables. Add the shrimp and toss to coat. Sprinkle with peanuts and serve.