Shrimp Salad

Name: Shrimp Salad
Yield: Serves 4 to 6
Cuisine: Myanmar (Burma)
Ingredients: 1 green or red cayenne chile, minced, or ¼ to ½ teaspoon Red Chile Powder; About 2 tablespoons fresh lime juice; 1 teaspoon fish sauce; 2 tablespoons chopped coriander; 3 scallions, halved lengthwise and thinly sliced; About 1 pound medium to large shrimp, peeled, deveined, and rinsed; 2 tablespoons peanut oil or Shallot Oil; Salt (optional); ½ medium English cucumber

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

This shrimp salad makes an enticing appetizer. The shrimp are briefly fried and then dressed with minced chiles, chopped scallions, and a blend of fish sauce and lime juice. Cucumber gives a refreshing crunch.

Ingredients

2 tablespoons peanut oil or Shallot Oil
About 1 pound medium to large shrimp, peeled, deveine

Asia
Myanmar (Burma)
Starter
Pescatarian
South East Asia
Gluten-free

Method

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 1½-inch lengths and slice each length into julienne (you should have a scant cup). Add the cucumber, co