• Miwa


This Asian shrimp salad is not exactly a Japanese cuisine. It’s actually Thai food.

I love any other Asian food especially all the flavorful salad.

This Asian shrimp salad looks very vibrant, refreshing and summer!

Taste exactly like what you see in the picture.

Nice tartness from the juice of lemon but also have a depth in taste from the fish sauce.

Another bonus is low in carb and high in fiber since I’m using Konnyaku noodle.

I'm using fish sauce in this recipe, but I seldom use fish sauce in Japanese cuisine.

The fish sauce is always sitting in my fridge waiting for the turn to be shine. haha

So I’m happy to find the way to use in my cooking!

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

Please share the way in the comment on my Instagram!

Enjoy this Asian flavor packed summer salad!!


<Yield> 4 servings

<Prep time> 10mins

<Cook time> 4mins


shrimp 150g / 5.2oz / 1 cup worth

1 red onion

konnyaku noodle 200g/ 7oz

coriander ( as much as you want)

For boiling shrimp

1 tsp of vinegar

2 cups of water


2 lemons

4 tbsp of fish sauce

2 cloves of garlic

4 tbsp of vegetable oil

1 tsp of chili flakes

<Optional toppings>

Any fresh herbs

crushed nuts


1: Bring the water to a boil and add Konnyaku noodle then, cook it for 1min to remove the smell of konnyaku. Drain the water and let them cook down. In a bowl, squeeze lemon juice and add 4 tbsp of fish sauce. Add thinly Sliced the red onion and toss.

2; Remove the back vein of shrimp. In a pot, mix 2 cups of water and 1 tsp of vinegar. Bring it to a boil, add shrimp and cook it for 1-2mins. Drain the water and let it cool. Slice the shrimps in half.

3.; Chop garlic finely. In a pan, add 4 tbsp of oil and chopped garlic. Cook it until the aroma of garlic is bloomed or the garlic slightly become brownish. Off the heat and add chili flakes.

4; Combine 1, 2 and 3 all together. Toss them. Refrigerate it for at least 30mins. Serve it onto the plate and garnish some chopped coriander. Ready to be enjoyed!

<Miwa's tips>

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

・You can swap Konnyaku noodle for Vermicelli noodles.

・Do not overlook the shrimp.

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

・Sprinkle 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>


Spring roll- using microwave-

<Storage time>

Store it in a air-tight container in the fridge for 3 days.

Please toss them again you serve it.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

Watch more on Youtube!

2020/07/16 MIWA