This salad is inspired by the delicious Thai Yam Kung (shrimp salad), but it uses olive oil and salt instead of fish sauce.
It’s best to use fresh shrimp, but if you must use the frozen ones, defrost them in the fridge a day before preparing the salad, and remove from the fridge 15-20 minutes before cooking. If you’ve found fresh shrimp, you can also skip the cooking part, leave them raw and let the lime and salt do that work. You can make this salad with fresh filleted raw fish as well.
Depending on availability, you can use both lime and lemon for this recipe. If you’re using lime, you don’t need to peel it before cutting into wedges. If you’re using lemon, you’ll need to fillet it before.
- 250 gr. Shrimp, peeled and deveined (you can leave the tail on)
- ½ cup cilantro leaves
- ½ cup mint leaves
- ½ cup finely chopped scallions
- 2 tablespoons lime or lemon wedges
- 2 small diagonally sliced chili
For the sauce:
- 6 tablespoons lime or lemon juice
- 3 tablespoons olive oil
- 2 drops kaffir lime leaf oil 5%
- Salt to taste (½ teaspoon and up)
Boil 3 cups of water and cook the shrimp until they change their color to a pinkish-opaque.
Mix the sauce ingredients in a salad bowl and add the rest of the salad ingredients.
Mix well and serve.