Thai-Style Tomato and Shrimp Salad
Wonderful summer salad from 2003 Gourmet. This has been a favorite of mine for a long time! COOKS NOTES:If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores). Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Asia - Thai.
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INGREDIENTS
Nutrition- 1
- 2
- 3
- 2tablespoons fresh lime juice
- 1⁄4cup finely chopped red bell pepper
- 3
- 2fresh green chilies, 3 inch, such as thai minced (including seeds) or 2 serrano peppers, minced (including seeds)
- 3 -4teaspoons asian fish sauce
- 1tablespoon sugar
- 1⁄2teaspoon salt
- 2
- 3⁄4
- 1⁄2cup loosely packed fresh thai anise basil leaves
- 1⁄2cup loosely packed fresh thai lemon basil leaves
- 1⁄2cup loosely packed fresh cilantro leaves
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DIRECTIONS
- Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
- Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup.
- Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
- Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
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