• Miwa

<ASIAN SHRIMP SALAD>

Updated: Mar 10





This Asian shrimp salad is not exactly Japanese cuisine, it’s actually Thai food.

I love other Asian foods especially all the flavorful salads.


This Asian shrimp salad looks very vibrant, refreshing and summery! It tastes exactly like what you see in the picture. There is a nice tartness that comes from the lemon juice but also has a depth of flavor from the fish sauce. Another bonus is that it is low in carbohydrates and high in fiber since I’m using konnyaku noodles.


I'm using fish sauce in this recipe, but fish sauce in rarely used in Japanese cuisine. The fish sauce is always sitting in my fridge waiting for it's turn shine. Haha. I’m happy to find a way to use it in my cooking!


Do you have fish sauce?? If so, how do you use it??

Please share the way in a comment on my Instagram!



Enjoy this Asian flavor packed summer salad!!





 




<ASIAN SHRIMP SALAD>


<Yield> 4 servings


<Prep time> 10 minutes


<Cook time> 4 minutes


<Ingredients>

7 oz (200g) konnyaku noodle

1 cup (150g) shrimp

1 red onion

coriander ( as much as you want)


For boiling shrimp

2 cups water

1 teaspoon vinegar



Dressings

2 lemons

2 cloves of garlic

4 tablespoons fish sauce

4 tablespoons vegetable oil

1 teaspoon chili flakes



<Optional toppings>

Any fresh herbs

crushed nuts


<Directions>


1. Bring water to a boil and then add in the konnyaku noodles. Let them cook for 1 minute to remove the smell. Drain the water from the pot and let the noodles cook down. In a bowl add in the squeezed lemon juice and fish sauce. Add in thinly sliced red onion. Toss everything together.




2. Devein the shrimp. In a pot add in the 2 cups of water and vinegar. Bring it to a boil then add in the shrimp and cook for 1-2 minutes. Drain the water and let them cool. Slice the shrimp in half.




3. Chop the garlic finely. In a pan, add in the oil and chopped garlic. Cook until fragrant or the garlic becomes slightly brownish. Remove from heat and add in the chili flakes.




4. Combine steps 1, 2 and 3 all together. Toss them. Refrigerate for at least 30 minutes. Serve onto a plate and garnish with some chopped coriander. Now it's ready to be enjoyed!




<Miwa's tips>

・You can swap the fish sauce for soy sauce but I highly recommend using fish sauce if you have it. If you are opting for soy sauce, please add in a pinch of salt since the fish sauce contains more salt.


・You can swap konnyaku noodles for vermicelli noodles.


・Do not overcook the shrimp.


・If you are garlic lover, you can use 3 cloves of garlic.


・Sprinkling some nuts as a finishing touch is a great option!


・This salad need to be chilled before you serve it!


・Feel free to add more chili flakes and coriander according to your preference!


<Recommended side dish>

GARLIC RICE IN RICE COOKER

Spring roll- using microwave-


<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

Please toss it again before you serve it.




 


<Did you try this recipe??>


Let me know by tagging me on Instagram


I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


 


Watch more on Youtube!






 

2020/07/16 MIWA

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