New England Thai Apple Dressed Shrimp Salad

Dressing

Step 1

To make the Palm Syrup: Combine the sugar and water in a saucepan over moderate heat and stir until the sugar dissolves.

Step 2

NOTE: if palm sugar is unavailable, make a traditional simple syrup in place of the Palm Syrup.

Step 3

Combine the fish sauce, palm sugar syrup or regular simple syrup (refrigerate extra palm syrup for later use), and lime juice; set aside.

Salad

Step 4

Heat the oil in a high-sided pan or wok until just smoking. Test with a piece of shallot; it should sizzle gently. If it sizzles too furiously and burns almost instantly, the oil is too hot. Add shallots an move them around in the oil to ensure even cooking. When they are golden brown, remove with a fine-mesh sieve, tossing to remove excess oil, then place on paper towels. (Any extra can be stored in an air-tight container.)

Step 5

Combine apples, shrimp, peanuts, toasted coconut flakes, and crispy fried shallots. Add dressing and gently toss everything together until coated well. On each plate first put a lettuce leaf, then a portion of salad on top.

NOTE 1: Be careful with the fish sauce brand used. Some are so fishy that it will ruin the dish. Better brands will not overtake your dish. Believe me, I've used brands where it ruined my food where it tasted as if it came out of a septic tank and I had to throw it out. The Red Boat brand (I found at Walmart which has been rated as one of the best) and not overly fishy and does not overpower. This site, provides good information on fish sauce differences: https://www.tastingtable.com/857336/3-types-of-fish-sauce-and-what-to-use-them-for/

NOTE 2: If cooking the shrimp yourself, suggestion to poach it in either vegetable stock or shellfish stock. Poach the shrimp in their shells until just pink, about 2 or 3 minutes, and use a slotted spoon to remove them to a platter to cool. (Shrimp cooked in its shell retains more flavor.)