Thai Seafood Salad with Fresh Water Chestnuts

Name: Thai Seafood Salad with Fresh Water Chestnuts
Yield: Serves 6
Ingredients: ½ cup/30 g lightly packed fresh cilantro leaves; 16 fresh water chestnuts, ends trimmed, peeled, and thinly sliced; 2 tsp. finely minced garlic; 8 oz/225 g large (26 to 30 count per lb/455 g) shrimp, peeled, deveined, tail segments removed, and halved lengthwise; 1 tsp. freshly grated lemon zest; 8 oz/225 g fresh crabmeat, well drained and picked clean of shell; 2 tbsp. Asian fish sauce; 2 shallots, thinly sliced; 2 tsp. peeled and finely minced fresh ginger; ¼ cup/60 ml. fresh lemon juice; 1 to 2 serrano chiles, stemmed and thinly sliced (see Cook’s Note); 4 tsp. granulated sugar; ¾ cup/180 ml. canola or other neutral oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

In this light, refreshing salad, a bright-flavored Thai vinaigrette dresses flaked crabmeat and shrimp. Hints of cilantro and a touch of heat from paper-thin slices of serrano chile deliver bite, and thin disks of sweet fresh water chestnuts deliver a contrasting crunch. This fabulous salad makes a great appetizer or light main course.

Ingredients

Garnish

¾ cup/180 ml. canola or other neutral oil
2 shallots

Starter
Fish course
Pescatarian
Gluten-free

Method

To make the garnish, line a small baking sheet with a double thickness of paper towels. In a heavy 8-in/20-cm. sauté pan, heat the oil until it is hot but not smoking (360°F/180°C o