Shrimp Salad

Serves     4-6


2 tablespoons peanut oil

1 pound medium to large shrimp, peeled, deveined, and rinsed

3 scallions, halved lengthwise and thinly sliced

1/2 medium English cucumber

2 tablespoons chopped coriander

1 green or red cayenne chile, minced, or 1/4 to 1/2 teaspoon red chile powder

1 teaspoon fish sauce

2 tablespoons fresh lime juice

Salt (optional)


Place a wok or large skillet over medium-high heat. Add the oil, then toss in the shrimp and stir-fry just until they turn pink, a minute or two.

Transfer the shrimp to a cutting board. Slice on the diagonal and place in a shallow bowl. Add the scallions.

Cut the cucumber into 11/2-inch lengths and slice each length into julienne (you should have a scant cup). Add the cucumber, coriander, and chile to the shrimp and toss lightly. Add the fish sauce and lime juice and toss to mix well. Taste and add a little salt if you wish, then toss and serve immediately.


Notes and Instructions

Recipe with permission from Naomi Duguid, “Burma, Rivers of Flavor” Photo credit: Neven Mrgan on flikr