Healthy shrimp salad recipes are abundant out there. In this post, we are going to especially focus on the Thai Sweet and Sour Shrimp Salad. Forget those gloppy shrimp salads that are heavily laden in Mayo. This refreshing twist from Thai cuisine will give you a whole new approach in using shrimp in a salad. Serve it for lunch, dinner, or a light meal with beer, this salad fits all.
Wash dried shrimps and soak them in a bowl of warm water for 10 minutes. Take them out when they get soften.
Peel green mango and carrot, then scrape them.
Remove seeds in the chilis to cut them into thin pieces.
Wash basil and mint leaves and cut them into small pieces. Also, slice the onion and soak into a bowl of cold water.
Make the sauce: add 2 tablespoons of fish sauce, 2.5 tablespoons of sugar and 1 tablespoon of monosodium glutamate (MSG) into a bowl to stir finely.
Then, add ½ of a tablespoon of chopped garlic, chilis, and stir.
Put all of the processed ingredients in step 1 in a large bowl and pour sauce into this bowl, then stir. Squeeze the kumquats to have their juice into the bowl.
Sprinkle roasted peanuts and fried bunching onion into the bowl, you can now enjoy the dish.
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