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
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