Recipe of Quick Mike's Spicy Thai Chilled Shrimp Salad
Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Simple Way to Prepare Any-night-of-the-week Mike's Spicy Thai Chilled Shrimp Salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mike's Spicy Thai Chilled Shrimp Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Spicy Thai Chilled Shrimp Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Spicy Thai Chilled Shrimp Salad is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Spicy Thai Chilled Shrimp Salad estimated approx 30 mins.
To begin with this particular recipe, we have to first prepare a few components. You can cook Mike's Spicy Thai Chilled Shrimp Salad using 27 ingredients and 30 steps. Here is how you cook that.
Sweet, sour, salty, spicy, tingly, piquant and slightly bitter all in the same bite! A Thai side dish you won't regret and your guests won't soon forget! Baby corn, bamboo shoots, cashews and Asian Pears all go great in this dish as well. So, get creative with this recipe! Everything made, photographed and documented by 7 year olds!
Ingredients and spices that need to be Get to make 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]
Instructions to make to make Mike's Spicy Thai Chilled Shrimp Salad
- Peel your cucumbers, cut off ends and slice in half. Scrape seeds out with a spoon.
- Cut cucumbers into 1" pieces.
- Place cucumbers into a strainer and add 1 tbsp salt to them. Mix well and let set for 30 minutes to drain.
- In the meantime, split jalapeños and remove seeds with spoon.
- Fine dice jalapeños. Add to bowl. Wear gloves!
- Smash and fine dice garlic cloves. Add to bowl.
- Add your rinsed sprouts to bowl. Left whole.
- Dice your Thai Chilies. Add to bowl. Wear gloves!
- Peel your Diakon Radish.
- Chop and add radishes to bowl.
- Peel one end of your fresh ginger and grate. Add to bowl.
- Add your Lemon Grass to bowl.
- Add your Dried Shrimp to bowl.
- Gently wipe clean your Oyster Mushrooms with a damp paper towel. Do not rinse as they will absorb all of that water.
- Chop your Water Chestnuts and add to bowl.
- Rough chop mushrooms. Add to bowl.
- Slice your purple onions and add to bowl.
- Pick fresh leaves from Thai Basil stems.
- Rough chop and add to bowl.
- Pull your fresh cilantro leaves and add to bowl.
- Rinse your cucumbers and dab dry with a paper towel. Add to bowl.
- Mix salad gently but well. Then, refrigerate.
- 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. Blanche for 2 minutes even.
- Have a bowl of ice water ready to immediately submerge them into to stop the cooking process. Allow them to chill fully.
- In the meantime - make your sauce.
- In a small pot add everything in the sauce section. Bring to a simmer until sugar has dissolved. This may seem like it's not enough to coat your vegetable mixture - I assure you it is. Allow sauce to completely cool. You don't want your vegetables going limp.
- Add snap peas to your refrigerated mixture.
- Add cooled sauce mixture to your bowl. Gently mix well. Place back in fridge and allow it to absorb all flavors for 30 minutes minimum. Then, place in a decorative bowl. Allow dish to chill 10 minutes longer in fridge so your dried shrimp can plump a bit.
- Garnish dish with Thai Basil and sesame seeds. Serve with lime wedges, soy sauce, Garlic Siracha, chopsticks and Asian spoons.
- Serve with a quality Sake. Enjoy!
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