Grilled Shrimp and Herb Thai Salad
Makes
4
Utilize what's in season in this dish.
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Ingredients
8
shrimp, marinated with sweet soy and grilled, cut in half
1/2 bunch
coriander, picked and cleaned
1/2 bunch
mint, picked and cleaned
1/2 bunch
Thai basil, picked and cleaned
1
lime leaf, julienned
1 stalk
lemongrass, white part sliced
1
red chili, seeded and julienned
1
shallot, sliced
1/4 cup
pomelo, pithed and separated
1/4
small cucumber, sliced into ribbons
cripsy shallot, for garnish
crushed almonds, for garnish
garden honey
Nahm Jim Dressing
3
red chillis
1 clove
garlic, peeled
1
coriander root, scraped and cleaned
100 ml
lime juice
30 ml
garden honey
30 ml
fish sauce
Instructions
Method:
- Start by grilling the shrimp to desired liking, you can do this on your BBQ. Next, place all salad ingredients together in a bowl, gently toss.
- Next, the dressing; roughly chop chili, garlic, and coriander root. Place in a mortar and pestle and pound into a paste. Place the remaining ingredients in the mortar and mix until combined.
- Add dressing to the salad and toss gently. Plate in 4 bowls with 4 halves of shrimp in each bowl. Sprinkle crispy shallot and crushed almonds on top of the salad and enjoy!