Thai shrimp peanut salad
Brian Lagerstrom · ♥ 9.2K likes · 249.6K views · 17 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 l water
Bring three liters of water to a simmer, then a boil; add a strong grip of salt and the shell on shrimp.
- salt
- 1 lb shell on wild caught Gulf shrimp
Kill the heat immediately and set a timer for six minutes to poach gently so the shrimp do not curl and overcook.
- 90 g soy sauce
- 45 g sesame oil
- 90 g rice vinegar
- 60 g sugar
- 1 cloves garlic clove
- ginger
- 150 g peanut butter
Combine the soy sauce, sesame oil, rice vinegar, sugar, halved garlic clove, sliced ginger and peanut butter in a high-sided container.
Blending the Thai-inspired peanut dressing
- 30 g sriracha
Spin with the immersion blender until the peanut butter, ginger and garlic are completely broken down, then blend in the sriracha.
Peel the cooled shrimp and cut them into three to four bite-sized pieces.
- 1 cup Boston bib lettuce
Cut the Boston bib in half and then into thin strips; shave the cabbage thin on the mandolin.
- ¼ head green cabbage
- 1 whole cucumber
- 1 whole carrot
Cut the cucumber into thirds, slice into planks and julienne into medium strips; shred the carrot with a julienne peeler.
- cilantro
Build the salad with a handful of Boston bib, the same volume of cabbage, a big grip of carrot and the cucumber.
- scallions
- peanuts
Tear in cilantro, add thinly sliced scallions, three to four ounces of shrimp and a strong pinch of chopped peanuts.
Add two spoonfuls of the peanut dressing and toss gently to coat; finish with more peanuts and a heavy drizzle of dressing.