Shrimp and Shallot Salad
4 servings
45 minutes
Shrimp and shallot salad is a masterpiece of Vietnamese cuisine that combines the freshness of vegetables, the aroma of herbs, and the tenderness of seafood. Crispy fried shallots add a unique texture to the dish, while the Thai lime dressing fills it with a spicy, refreshing flavor. Shrimp marinated and fried to pink tenderness harmonize with crunchy carrots, sweet bell peppers, and fragrant herbs—mint and cilantro. A light spicy accent from chili pepper makes the dish particularly expressive. This salad is an ideal choice for a summer lunch or dinner; it refreshes and invigorates with its vibrant flavors. Vietnamese cuisine is renowned for balancing sweet, sour, and spicy elements, and this salad is an excellent embodiment of its gastronomic philosophy.
1
Mix finely chopped shallots in flour and shake off the excess. Heat oil in a heavy-bottomed pan. The oil should foam when a piece of onion is dropped in. Place the onion with a slotted spoon in the pan for 3 minutes and fry until golden. Remove with a slotted spoon and place on paper towels. Leave for 3 hours.
- Shallot: 12 pieces
- Wheat flour: 100 g
- Vegetable oil: 1 tablespoon
- Red onion: 1 head
2
Mix the shrimp with 4 tablespoons of dressing and let marinate for 15 minutes. Pat dry and mix with oil.
- Shrimp: 24 pieces
- Thai lime dressing (nam jim): 4 tablespoons
- Vegetable oil: 1 tablespoon
3
Heat the pan and fry the shrimp for 2 minutes on each side until pink. Transfer to a salad bowl.
- Shrimp: 24 pieces
4
Cut carrots, deseeded red bell pepper, onion, and cucumbers (also deseeded) into thin strips, finely chop mint, coriander, and seedless chili, mix everything in a salad bowl with shrimp and serve.
- Carrot: 2 pieces
- Bell pepper: 1 piece
- Red onion: 1 head
- Cucumbers: 2 pieces
- Fresh mint: 20 g
- Fresh cilantro (coriander): 20 g
- Chili pepper: 1 piece
