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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yam Taeng Kwa Dried shrimp are an acquired taste; they have a very strong fish flavor. But this salad is wonderfully refreshing even without the shrimp. Active time: 20 min Start to finish: 20 min Ingredients:
2 tablespoons fine-quality dried shrimp such as bdmp or sea emperor brands (optional) |
1/2 cup fresh lime juice |
3 tablespoons sugar |
2 tablespoons nam pla (asian fish sauce; preferably thai) |
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total), halved lengthwise and sliced crosswise 1/8 inch thick |
2 small shallots, thinly sliced (2 tablespoons) |
Directions:
1. Finely grind shrimp (if using) in a blender until very fluffy, about 1 minute.
2. Stir together lime juice, sugar, and fish sauce in a large bowl until sugar is dissolved, then add cucumber and shallot, tossing to coat.
3. Serve salad sprinkled with dried shrimp.
4. Cooks' notes: Shrimp can be ground 1 day ahead and kept in an airtight container at room temperature. Salad (without shrimp) can be made 1 hour ahead and chilled, covered.
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