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.
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, coriander, and chile to the shrimp and toss lightly. Add the fish sauce and lime juice and toss to mix well. Taste and add a little salt if you wish, then toss and serve immediately.
You can substitute 10 to 12 winged beans for the cucumber. Briefly cook them in a little boiling water until barely tender, 3 to 4 minutes; drain, trim off the tough ends, and cut into ½-inch-thick slices on the diagonal.
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