Vietnamese Shrimp Salad (Goi Tom)

Thu, 5 March 2020

Ingredients:

10 large shrimp; deveined, boiled, peeled then sliced in half on long side

1 head of celery; peeled (remove outside fibers) and sliced thinly at an angle

1 small English cucumber; partially peeled and sliced thinly at an angle

1 small red bell pepper; julienne

1 handfuls of coriander leaves

50g peanuts

200g pickled daikon and carrots

1 lemon; juiced

3 tablespoons granulated sugar

1/2 tablespoons fish sauce

3 tablespoon rice vinegar

3 tablespoon of soy sauce

2 tablespoon sesame oil

    

Method:

• Dry roast the peanuts in a hot pan. Next, coarsely chop peanuts or run them through a food processor & set aside.
• Combine all the vegetables in a medium bowl and toss until combined.
• Combine the lemon juice, sugar, fish sauce, soy, sesame oil & rice vinegar in a small bowl. Mix until combined to make the dressing.
• Drizzle a light coating of the sauce on top of the vegetables before serving with a topping of the peanuts.