Spicy Shrimp Thai Salad

Cooking Time:1 hour and 20 mins  / Prep Time20 minutes / Serves2

 

Simple and refreshing shrimp salad prepared in a Thai style. A great starter to accompany a heavier main course.

 

Temperatures and Timing

 

Texture

Temperature Range

Timing Range

Tender & juicy

125 °F (53 °C)

1 hour

 


Ingredients:

6 x jumbo shrimps, peeled and deveined

1 tbsp. unsalted butter

1 tbsp. lemon zest

1/2 red onion, thinly sliced

1 1/2 oz.(43g) dry rice noodles, boiled in water for 4 to 5 minutes

1 cup(60g) cilantro, chopped

1/2 cucumber, thinly sliced

1/4 cup(35g) mango, cubed

1/8 cup(20g) roasted peanuts, chopped

6 cherry tomatoes, halved

 

Thai Salad Dressing

1 tbsp. dried shrimp oven baked (350 °F (180°C)) for 5 minutes, chopped

2 cloves garlic, minced

2 tbsp. fish sauce

1 tbsp. brown sugar

1 tbsp. cilantro stems

2 tbsp. lime juice

1 tbsp. filtered water

1 Thai red chili, thinly sliced 

Instructions:

Thai Salad Dressing

 

Place all salad dressing ingredients in a medium-sized sauce bowl. Stir well and set aside.

 

Shrimp & Rice Noodle Salad

 

Preheat your KitchenBoss sous vide cooker to 125 °F (53 °C)

 

Season shrimp with salt and black pepper. Place butter and lemon zest with shrimp in a sous vide bag. Seal the bag using a KitchenBoss vacuum sealer. Place the bag in the preheated water bath for 1 hour.

 

Remove shrimp from bag.

 

In a medium-sized salad bowl, place the cooked shrimp, rice noodles, sliced cucumber, cherry tomatoes, mango, chopped cilantro and Thai salad dressing. Mix well to taste. Place the salad on a plate and garnish with chopped roasted peanuts.

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