Spring roll salad
Brian Lagerstrom · ♥ 15.7K likes · 484.4K views · 17 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
Bring a few quarts of water to a ripping boil in a tall saucepan, add a very strong pinch of salt and one pound of peeled, deveined, tail-on shrimp.
- salt
- 1 lb shrimp
Kill the heat as soon as the shrimp go in and poach them gently two and a half to three minutes, until plump, moist and toothsome but not dry or rubbery. Fish them out and cool in the fridge.
- 125 g rice noodles
Bring the shrimp water back to a boil and cook 125 grams of rice noodles per package instructions, about three to four minutes at a full simmer.
Rinse the cooked noodles under cold water through a strainer, return them to the pot and run cold water over that to shake off excess starch and separate them, then drain on a plate lined with paper towels.
- 200 g green cabbage
- 100 g red cabbage
- 50 g red bell pepper
- 60–75 g carrot
- cucumber
Core and thinly slice the green and red cabbage, thinly slice the red bell pepper, shred the carrot with a julienne peeler, quarter and dice the cucumber.
- 25–40 g red onion
Slice the red onion as thinly as possible and rinse it well under cold water in the strainer.
- 10 g mint
Pop the tails off the poached shrimp and add them to the bowl, then the drained rice noodles on top.
- 60 g fish sauce
- 40 g sugar
- 20 g rice vinegar
- 50 g lime juice
- 5 g garlic
- 10 g ginger
- 15 g sambal sauce
Stir together 60 grams fish sauce, 40 grams sugar, 20 grams rice vinegar, 50 grams lime juice, 5 grams grated garlic, 10 grams grated ginger and 15 grams sambal sauce.
- peanuts
Pour the dressing over and fold everything with tongs until well saturated; since there is no fat the sauce sinks, so keep moving it about.
Top very generously with chopped toasted peanuts, sifted free of dust, then more cilantro and mint, and drizzle over more of the dressing.