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Mike's Spicy Thai Chilled Shrimp Salad
Mike's Spicy Thai Chilled Shrimp Salad

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We hope you got benefit from reading it, now let’s go back to mike's spicy thai chilled shrimp salad recipe. You can have mike's spicy thai chilled shrimp salad using 27 ingredients and 30 steps. Here is how you achieve that.

The ingredients needed to prepare Mike's Spicy Thai Chilled Shrimp Salad:
  1. Provide Thai Basil [+ reserves for garnish]
  2. Provide Whole Thai Chilies [stems removed - diced]
  3. Prepare Fresh Diakon Radishes [chopped]
  4. Use Dried Shrimp
  5. Get Fresh Ginger [grated]
  6. Take Fresh Jalapeños [seeds removed]
  7. You need LG Firm Cucumbers [seeds removed + 1 tbsp Sea Salt]
  8. Prepare LG Fresh Garlic Cloves [smashed - fine chop]
  9. Prepare Heaping Cup Fresh Bean Sprouts
  10. Prepare Purple Onions [sliced]
  11. You need Lemon Grass [fine minced]
  12. Prepare Water Chestnuts [chopped]
  13. Use Fresh Cilantro Leaves
  14. Get Fresh Snap Peas [left whole - blanched]
  15. Prepare Oyster Mushrooms [chopped]
  16. Prepare Bell Peppers [any color - chopped]
  17. Get Shredded Carrots [not pictured - I was out]
  18. Take Shredded Cabbage [not pictured - I was out]
  19. Take for the sauce
  20. You need Thai Kitchen Fish Sauce
  21. You need Soy Sauce [your choice - to taste]
  22. Use Garlic Siracha Chile Sauce
  23. Get Granulated Sugar
  24. Provide Lime Juice
  25. Provide Oyster Sauce
  26. Prepare Hoisin Sauce
  27. Get Toasted Sesame Seeds [+ reserves for garnish]
Instructions to make Mike's Spicy Thai Chilled Shrimp Salad:
  1. Peel your cucumbers, cut off ends and slice in half. Scrape seeds out with a spoon.
  2. Cut cucumbers into 1" pieces.
  3. Place cucumbers into a strainer and add 1 tbsp salt to them. Mix well and let set for 30 minutes to drain.
  4. In the meantime, split jalapeños and remove seeds with spoon.
  5. Fine dice jalapeños. Add to bowl. Wear gloves!
  6. Smash and fine dice garlic cloves. Add to bowl.
  7. Add your rinsed sprouts to bowl. Left whole.
  8. Dice your Thai Chilies. Add to bowl. Wear gloves!
  9. Peel your Diakon Radish.
  10. Chop and add radishes to bowl.
  11. Peel one end of your fresh ginger and grate. Add to bowl.
  12. Add your Lemon Grass to bowl.
  13. Add your Dried Shrimp to bowl.
  14. Gently wipe clean your Oyster Mushrooms with a damp paper towel. Do not rinse as they will absorb all of that water.
  15. Chop your Water Chestnuts and add to bowl.
  16. Rough chop mushrooms. Add to bowl.
  17. Slice your purple onions and add to bowl.
  18. Pick fresh leaves from Thai Basil stems.
  19. Rough chop and add to bowl.
  20. Pull your fresh cilantro leaves and add to bowl.
  21. Rinse your cucumbers and dab dry with a paper towel. Add to bowl.
  22. Mix salad gently but well. Then, refrigerate.
  23. Bring a small pot of water to a boil and add your snap peas. You'll need to blanche these to soften them up a bit and kill any bacteria. Blanche for 2 minutes even.
  24. Have a bowl of ice water ready to immediately submerge them into to stop the cooking process. Allow them to chill fully.
  25. In the meantime - make your sauce.
  26. In a small pot add everything in the sauce section. Bring to a simmer until sugar has dissolved. This may seem like it's not enough to coat your vegetable mixture - I assure you it is. Allow sauce to completely cool. You don't want your vegetables going limp.
  27. Add snap peas to your refrigerated mixture.
  28. Add cooled sauce mixture to your bowl. Gently mix well. Place back in fridge and allow it to absorb all flavors for 30 minutes minimum. Then, place in a decorative bowl. Allow dish to chill 10 minutes longer in fridge so your dried shrimp can plump a bit.
  29. Garnish dish with Thai Basil and sesame seeds. Serve with lime wedges, soy sauce, Garlic Siracha, chopsticks and Asian spoons.
  30. Serve with a quality Sake. Enjoy!

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