Cool and Spicy Salad With Shrimp and Pork
Cool and Spicy Salad With Shrimp and Pork
Cool and Spicy Salad With Shrimp and Pork
Cool and Spicy Salad With Shrimp and Pork
Ingredients
- 1/2 pound boneless pork loin, trimmed of excess fat
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1/2 pound medium shrimp, shelled and deveined
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1 large cucumber—peeled, seeded and cut into very thin 2-inch-long
strips
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2 teaspoons salt
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6 tablespoons sugar
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6 tablespoons distilled white vinegar
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3 celery ribs, cut into thin 2-inch strips
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2 large carrots, peeled and cut into long, thin strips
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l medium onion, thinly diced
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1/3 cup chopped fresh coriander
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3 tablespoons chopped fresh mint
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1/2 cup Nuoc Cham Dipping Sauce
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3 cups vegetable oil, for deep frying
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24 dried shrimp chips*
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1/2 cup chopped, unsalted dry-roasted peanuts
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*Available at Asian markets
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Directions
- Put the pork into a small saucepan with enough cold water to cover. Bring to a simmer over moderate heat and cook until tender, about 25 minutes. Drain, cool slightly and cut into thin 2-inch-long strips. Let cool to room temperature.
- In a medium saucepan of boiling water, cook the shrimp until just opaque throughout, 2 to 3 minutes. Drain and cool slightly, then cut each shrimp in half lengthwise. Set aside to cool to room temperature. (The shrimp and pork can be cooked a day ahead and refrigerated.)
- Place the cucumber strips in a bowl and toss them with 1 teaspoon of the salt. Set aside for 5 minutes, then squeeze to remove any excess moisture.
- In a measuring cup, combine the remaining 1 teaspoon salt with the sugar and vinegar. Put the celery, carrots and onion in 3 separate bowls. Toss each vegetable with 1/3 of the vinegar mixture. Let stand for 5 minutes. Remove the vegetables and squeeze dry. Put them in a large bowl. Add the cucumber, pork, shrimp, 1/4 cup of the coriander and 2 tablespoons of the mint. Add the Nuoc Cham Dipping Sauce and toss well.
- In a large saucepan or a wok, heat the oil to 350°. Fry the shrimp chips, 5 or 6 at a time, until they expand fully and float on the surface, about 12 seconds. Try not to let the chips brown. Drain on paper towels.
- Spoon the salad onto a large platter. Sprinkle the top with the remaining coriander, mint and the chopped peanuts. Scatter the shrimp chips around the salad.
Cool and Spicy Salad With Shrimp and Pork
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