Vietnamese Shrimp Salad
Pan-fried shrimp served on a salad of crispy cabbage and dressed with a tangy lime and fish sauce dressing
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 servings
- 1/3 cup lime juice
- 1/3 cup fish sauce
- 2.5 tbsp seasoned rice wine vinegar
- 1 clove garlic minced
- 1/2 tbsp minced ginger
- 1 red chili minced
- 450 g shrimp
- 3 cups shredded napa cabbage
- 1 cup shredded purple cabbage
- 2 carrots julienned
- 1/2 field cucumber seeds removed, julienned
- 1/4 cup mint chopped
- 1/4 cup cilantro chopped
combine the lime juice, fish sauce, rice vinegar, garlic, ginger and red chili in a small bowl to make the dressing.
Prepare the vegetables. Use a knife or mandolin to slice the cabbages into thin ribbons. Julienne the carrots and cucumber into matchstick sized pieces. Divide the vegetables into 4 bowls and add the mint and cilantro.
Heat a large nonstick frying pan over medium-high heat. When the pan is hot, and the shrimp and make sure they are spread out evenly in the pan. Cooking time will vary depending on the size of the shrimp you use, between 5-10 minutes. The shrimp are cooked when both sides have turned pink and the middle is no longer translucent.
Top the salad bowls with the cooked shrimp
Divide the dressing into 4 small side bowls or ramekins and serve along side of the plated salad