Thai Shellfish Salad With Chili Dressing Recipes

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE

Steps:

• Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
• Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

SPICY THAI SHRIMP SALAD

Steps:

• To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
• Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

EASY SIRLOIN THAI SALAD

Steps:

• Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
• Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

THAI FISH SALAD

Steps:

• Roast the peanuts in the oven until golden. Chop finely.
• Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
• Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
• Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
• Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.

THAI SHELLFISH SALAD WITH CHILI DRESSING

Steps:

• Place the shrimps in a glass or china dish and add the lime rind and chili. Season with salt and pepper, and spoon the oil over. Toss to mix, cover and leave to marinate for 30 to 40 minutes.
• Make the dressing. Place the garlic in a mortar with 10 cm/2 teaspoons sugar. Pound until smooth, then work in the juice of 1 1/2 limes and 1 tablespoon of the fish sauce. Transfer the dressing to a jug (pitcher). Finely chop half the fresh red chili, and add it to the dressing. Taste the mixture and add more sugar, lime juice, fish sauce and the rice vinegar to taste.
• Cut through the mango lengthwise 1/2 inch from each side of the center to free the stone (pit). Remove all the peel and cut the flesh away from the stone. Cut all the flesh into fine strips. Set the mango aside.
• Make the frizzled shallots by heating the oil in a wok or frying pan and frying them until crisp. Drain on kitchen paper and set aside.
• In a bowl, toss the mango, carrots, cucumber and onion with half the dressing. Arrange the salad on individual plates or in bowls. Heat a ridged, cast-iron griddle pan or heavy frying pan until very hot.
• Brush the shrimps with a little oil, then sear them for 2 to 3 minutes on each side, until they turn pink and are patched with brown on the outside. Arrange the shrimps on the salads.
• Sprinkle the remaining dressing over the salads. Finely shred the remaining chili and sprinkle it over the salads with the crisp-fried shallots. Serve, with the peanuts handed around separately.