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Mike's Spicy Thai Chilled Shrimp Salad Recipe

Mike's Spicy Thai Chilled Shrimp Salad Recipe
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Category : Side Dish
Cooking Time : 30 minutes
Serving : 6
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Prepare the ingredients before making Mike's Spicy Thai Chilled Shrimp Salad in your home. Then, follow these steps below to serve Mike's Spicy Thai Chilled Shrimp Salad for your family or friends.

Ingredients: Mike's Spicy Thai Chilled Shrimp Salad

  • 1/2 Cup Thai Basil [+ reserves for garnish]
  • 5 Whole Thai Chilies [stems removed - diced]
  • 1/2 Cup Fresh Diakon Radishes [chopped]
  • 1/2 Cup Dried Shrimp
  • 3/4 tbsp Fresh Ginger [grated]
  • 1/2 Cup Fresh Jalapeños [seeds removed]
  • 2 LG Firm Cucumbers [seeds removed + 1 tbsp Sea Salt]
  • 4 LG Fresh Garlic Cloves [smashed - fine chop]
  • 1 Heaping Cup Fresh Bean Sprouts
  • 1/2 Cup Purple Onions [sliced]
  • 1 tsp Lemon Grass [fine minced]
  • 1/3 Cup Water Chestnuts [chopped]
  • 1 Cup Fresh Cilantro Leaves
  • 1 Cup Fresh Snap Peas [left whole - blanched]
  • 1 Cup Oyster Mushrooms [chopped]
  • 1/2 Cup Bell Peppers [any color - chopped]
  • 1/2 Cup Shredded Carrots [not pictured - I was out]
  • 1/2 Cup Shredded Cabbage [not pictured - I was out]
  • FOR THE SAUCE
  • 2 tbsp Thai Kitchen Fish Sauce
  • 1/2-1 tsp Soy Sauce [your choice - to taste]
  • 1 tbsp Garlic Siracha Chile Sauce
  • 2 tbsp Granulated Sugar
  • 2 tbsp Lime Juice
  • 1 tbsp Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • 1/2 tsp Toasted Sesame Seeds [+ reserves for garnish]

How to Make Mike's Spicy Thai Chilled Shrimp Salad

If you have prepared the ingredients needed, now time to start cooking. There are 38 steps you must follow to make Mike's Spicy Thai Chilled Shrimp Salad in your home by yourself.

    Step 1
  • Peel your cucumbers, cut off ends and slice in half. Scrape seeds out with a spoon.
  • Step 2
  • Cut cucumbers into 1" pieces.
  • Step 3
  • Place cucumbers into a strainer and add 1 tbsp salt to them. Mix well and let set for 30 minutes to drain.
  • Step 4
  • In the meantime, split jalapeños and remove seeds with spoon.
  • Step 5
  • Fine dice jalapeños. Add to bowl. Wear gloves!
  • Step 6
  • Smash and fine dice garlic cloves. Add to bowl.
  • Step 7
  • Add your rinsed sprouts to bowl. Left whole.
  • Step 8
  • Dice your Thai Chilies. Add to bowl. Wear gloves!
  • Step 9
  • Peel the end of your Diakon Radish.
  • Step 10
  • Chop and add radishes to bowl.
  • Step 11
  • Peel one end of your fresh ginger and grate. Add to bowl.
  • Step 12
  • Add your Lemon Grass to bowl.
  • Step 13
  • Add your Dried Shrimp to bowl.
  • Step 14
  • Gently wipe clean your Oyster Mushrooms with a damp paper towel. Do not rinse as they will absorb all of that water.
  • Step 15
  • Chop your Water Chestnuts and add to bowl.
  • Step 16
  • Rough chop mushrooms. Add to bowl.
  • Step 17
  • Slice your purple onions and add to bowl.
  • Step 18
  • Pick fresh leaves from Thai Basil stems.
  • Step 19
  • Rough chop and add to bowl.
  • Step 20
  • Pull your fresh cilantro leaves and add to bowl.
  • Step 21
  • Rinse your cucumbers and dab dry with a paper towel. Add to bowl.
  • Step 22
  • Mix salad gently but well. Then, refrigerate.
  • Step 23
  • Bring a small pot of water to a boil and add your snap peas. You'll need to blanche these to soften them up a bit and kill any bacteria.
  • Step 24
  • Blanche for 2 minutes even.
  • Step 25
  • Have a bowl of ice water ready to immediately submerge them into to stop the cooking process.
  • Step 26
  • Allow them to chill fully.
  • Step 27
  • In the meantime - make your sauce.
  • Step 28
  • In a small pot add everything in the sauce section. Bring to a simmer until sugar has dissolved.
  • Step 29
  • This may seem like it's not enough to coat your vegetable mixture - I assure you it is.
  • Step 30
  • Allow sauce to completely cool. You don't want your vegetables going limp.
  • Step 31
  • Add snap peas to your refrigerated mixture.
  • Step 32
  • Add cooled sauce mixture to your bowl.
  • Step 33
  • Gently mix well.
  • Step 34
  • Place back in fridge and allow it to absorb all flavors for 30 minutes minimum.
  • Step 35
  • Then, place in a decorative bowl.
  • Step 36
  • Allow dish to chill 10 minutes longer in fridge so your dried shrimp can plump a bit.
  • Step 37
  • Garnish dish with Thai Basil and sesame seeds. Serve with lime wedges, soy sauce, Garlic Siracha, chopsticks and Asian spoons.
  • Step 38
  • Serve with a quality Sake. Enjoy!
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