Thai salad with freshwater shrimp
4 servings
20 minutes
Thai salad with freshwater shrimp is a vibrant and aromatic masterpiece of Thai cuisine that combines the freshness of vegetables with the rich flavor of seafood. The origins of this dish trace back to Thailand's street food, where the harmony of sour-sweet, salty, and spicy flavors is a key principle. The sweetness of palm sugar, the zest of lime, and the depth of fish sauce transform the salad into a true gastronomic symphony. Fried shrimp add textural complexity to the dish, while mint and cilantro provide a touch of freshness. Perfect as a light main course or festive appetizer, it impresses with its balance of flavors and variety of textures, creating true delight for gourmets.
1
Remove the heads and digestive tract of the shrimp, cut them in half lengthwise, leaving the shell.
- Shrimp: 600 g
2
Chop tomatoes, cucumbers, red onion, green onion, mint, and cilantro coarsely. Mix lime juice, fish sauce, sweet chili sauce, and sugar; dress the vegetables with this sauce.
- Tomatoes: 4 g
- Cucumbers: 2 g
- Red onion: 1 head
- Mint: 10 g
- Cilantro: 10 g
- Spring onion: 10 g
- Lime: 1 piece
- Fish sauce: 40 ml
- Sweet chili sauce: to taste
- Palm sugar: 1 tablespoon
3
Mix vegetable oil with chopped garlic and parsley. Heat a pan, add a couple of spoons of fragrant oil, and place the shrimp cut side down, frying for a couple of minutes. Then flip them over, salt, and fry for another 30 seconds.
- Vegetable oil: 100 ml
- Garlic: 3 cloves
- Parsley: 7 g
- Shrimp: 600 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the salad in a deep plate and top it with fried shrimp. You can drizzle oil from the pan on top.
- Shrimp: 600 g
- Vegetable oil: 100 ml