Shrimp Salad / Goi tom
– 1 cucumber, peeled and chopped
– 3 carrots, peeled and grated
– 2 tsp. sugar
– 3 c. water
– 1 lb. fresh shrimp, peeled and deveined*, or 1 lb. frozen shrimp, thawed
– 2 tbsp. fish sauce
– 2 tsp. lime juice or white vinegar
– 1 jalapeno pepper, seeded and chopped, or ½ tsp. red pepper flakes
– 1 tbsp. sesame seeds fresh coriander for garnish (optional)
In a large mixing bowl, combine cucumber, carrots, and 1 tsp. sugar. Cover and let stand at room temperature for 15 minutes.
In a large saucepan, bring 3 c. water to a boil over high heat. Add shrimp and boil 3 to 4 minutes, or until tender, bright pink, and curled tightly. Drain well in a colander and set aside in a covered dish.
Place cucumber-carrot mixture in a colander and drain well. Return to mixing bowl. Add shrimp and stir.
In a small bowl, combine 1 tsp. sugar, fish sauce, lime juice, and pepper. Stir well and pour over shrimp and vegetable mixture.
Place sesame seeds in a small skillet without oil. Cook 1 to 3 minutes over medium heat, stirring frequently until seeds are golden. Set pan aside.
Place salad on a serving plate and sprinkle with toasted sesame seeds. Garnish with fresh coriander and serve cold or at room temperature.
If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail. Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.
Food: Shrimp Salad