Ingredients
- 15 ounces shrimp (large shrimp, shelled and deveined, approximately 24 large shrimps)
- 1 1/2 cups water
- Lime leaves (4 leaves, optional)
- 1 stick lemon grass
- 1/2 lemon, whole (juice and rind)
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- 3 tablespoons chili paste
- 3 ounces red bell pepper (1/2 medium pepper, in thin strips)
- 4 ounces red onion (1/2 medium onion, thinly sliced)
- 2 tablespoons mint, roughly chopped
- 2 tablespoons basil, roughly chopped
- 2 tablespoons coriander, roughly chopped
- Lettuce leaves
- Fresh coriander leaves
- Slices or orange
- Wedges of lemon or lime
How to Make
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Step 1: Wash and reserve shrimps
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Step 2: Heat 1 1/2 cups water in saucepan. Add the lime leaves torn in thirds and the lemon grass, smashed with the flat of a chef's knife once, and then chopped in 1-inch pieces. Squeeze lemon into the water and also add the rind. Let in come to a boil and cook for 1 minute.
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Step 3: Add the shrimps and cook for not much more than a minute, stirring until the shrimps have turned white and springly. Drain immediately and transfer to a work bowl. Discard all the aromatics (lemon rind, lemon grass, lime leaves) and allow the shrimp to cool off for 1 or 2 minutes.
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Step 4: Add fish sauce, lime juice and chili paste to shrimps. Toss and turn to mix well and thoroughly coat the shrimps. Add red pepper strips, sliced red onion, and all the roughly chopped herbs (mint, basil, coriander). Toss and mix well.
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Step 5: Transfer to a serving plate that is lined with lettuce leaves. Decorate with fresh coriander leaves, slices of orange and wedges of lemon or lime. The salad can be served immediately or it can wait up to 1 hour, refrigerated and lightly covered.
We hope you enjoy this recipe!
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