Recipes

Cool and Spicy Salad With Shrimp and Pork

Name: Cool and Spicy Salad With Shrimp and Pork
Ingredients: 1/2 pound boneless pork loin, trimmed of excess fat; 1/2 pound medium shrimp, shelled and deveined; 1 large cucumber—peeled, seeded and cut into very thin 2-inch-long strips; 2 teaspoons salt; 6 tablespoons sugar; 6 tablespoons distilled white vinegar; 3 celery ribs, cut into thin 2-inch strips; 2 large carrots, peeled and cut into long, thin strips; l medium onion, thinly diced; 1/3 cup chopped fresh coriander; 3 tablespoons chopped fresh mint; 1/2 cup Nuoc Cham Dipping Sauce; 3 cups vegetable oil, for deep frying; 24 dried shrimp chips; 1/2 cup chopped, unsalted dry-roasted peanuts; *Available at Asian markets

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Fast Pork Recipes

By Marcia Kiesel

Updated on November 30, 2015

Yield:

6 to 8

Ingredients

1/2 pound boneless pork loin, trimmed of excess fat
1/2 pound medium shrimp, shelled and deveined
1 large cucumber—peeled, seeded and cut into very thin 2-inch-long strips
2 teaspoons salt
6 tablespoons sugar
6 tablespoons distilled white vinegar
3 celery ribs, cut into thin 2-inch strips
2 large carrots, peeled and cut into long, thin strips
l medium onion, thinly diced
1/3 cup chopped fresh coriander
3 tablespoons chopped fresh mint
1/2 cup Nuoc Cham Dipping Sauce
3 cups vegetable oil, for deep frying
24 dried shrimp chips
1/2 cup chopped, unsalted dry-roasted peanuts
*Available at Asian markets

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.
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.

Make Ahead

The shrimp and pork can be cooked a day ahead and refrigerated.

Notes

Shrimp chips are available at Asian markets.