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Crunchy Shrimp and Water Mimosa Salad
Rate this recipeAn unusual shrimp and water mimosa salad that is sweet, tangy, crunchy and fragrant. Save it for a starter to make your meal even more special!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
30 minutes
Servings
2
Level
Easy
Ingredients
tiger prawns
1 kg
water mimosa
1 bunch
Thai basil
1 bunch
peanuts
2 tablespoon
fried shallots
1 tablespoon
Lime
1 piece
Chilies
4 piece
Garlic
3 clove
Implementation Steps
01
Prepare the water mimosa
Strip off the white spongy casing from the water mimosa and snap it into short, bite-sized pieces, keeping the leaves too. Wash the trimmed water mimosa in salted water, rinsing it 3 times, then lift it out to drain. Split any thick stems in half with a knife so they absorb the dressing more easily.
Put a pan of water on the stove with 1 teaspoon of salt and bring it to the boil. While you wait, prepare a bowl of ice water. Blanch the water mimosa for about 2 minutes, then transfer it to the ice water. Let it soak fully submerged for 15 minutes so it turns crunchier, then lift it out to drain.
Strip off the white spongy casing from the water mimosa and snap it into short, bite-sized pieces, keeping the leaves too. Wash the trimmed water mimosa in salted water, rinsing it 3 times, then lift it out to drain. Split any thick stems in half with a knife so they absorb the dressing more easily.
Put a pan of water on the stove with 1 teaspoon of salt and bring it to the boil. While you wait, prepare a bowl of ice water. Blanch the water mimosa for about 2 minutes, then transfer it to the ice water. Let it soak fully submerged for 15 minutes so it turns crunchier, then lift it out to drain.
02
Prepare the other ingredients
Peel and thinly slice the shallots. Heat a pan with cooking oil and fry the shallots until golden, then scoop them into a bowl to drain off the oil.
Put 2 tablespoons of peanuts in a pan with 1 tablespoon of salt and roast until cooked; after about 10 minutes, when the skins change colour, turn off the heat. Remove them, let them cool and rub off the skins.
Cut 1 lime, remove the seeds and squeeze out the juice. Pick the Thai basil leaves, wash them and cut them in half.
Wash the shrimp and boil (or steam) them with a little salt until cooked. Lift them out, let cool, then peel, devein and halve lengthways.
Peel and thinly slice the shallots. Heat a pan with cooking oil and fry the shallots until golden, then scoop them into a bowl to drain off the oil.
Put 2 tablespoons of peanuts in a pan with 1 tablespoon of salt and roast until cooked; after about 10 minutes, when the skins change colour, turn off the heat. Remove them, let them cool and rub off the skins.
Cut 1 lime, remove the seeds and squeeze out the juice. Pick the Thai basil leaves, wash them and cut them in half.
Wash the shrimp and boil (or steam) them with a little salt until cooked. Lift them out, let cool, then peel, devein and halve lengthways.
03
Make the dressing
Put 1 tablespoon of sugar, 1/2 teaspoon of MSG, 4 chillies and 3 garlic cloves in a mortar and pound into a fine paste.
Then add 2.5 tablespoons of fish sauce and the juice of half a lime, and stir well.
Put 1 tablespoon of sugar, 1/2 teaspoon of MSG, 4 chillies and 3 garlic cloves in a mortar and pound into a fine paste.
Then add 2.5 tablespoons of fish sauce and the juice of half a lime, and stir well.
04
Toss the salad
Put the water mimosa in a large bowl with 1/2 teaspoon of salt, 1/2 teaspoon of MSG and 1 teaspoon of sugar, and toss well.
Add 3 tablespoons of the dressing and the lime juice, then toss again.
Next, add the shrimp, fried shallots and herbs one at a time, tossing well after each.
Arrange the salad on a plate, sprinkle with some roasted peanuts and a few slices of chilli, and it's ready.
Put the water mimosa in a large bowl with 1/2 teaspoon of salt, 1/2 teaspoon of MSG and 1 teaspoon of sugar, and toss well.
Add 3 tablespoons of the dressing and the lime juice, then toss again.
Next, add the shrimp, fried shallots and herbs one at a time, tossing well after each.
Arrange the salad on a plate, sprinkle with some roasted peanuts and a few slices of chilli, and it's ready.
05
The finished dish
This shrimp and water mimosa salad looks gorgeous, with the fresh green water mimosa and bright orange-red shrimp. Every bite is crunchy and fragrant, with an easy-going sweet and sour flavour that is utterly moreish.
This shrimp and water mimosa salad looks gorgeous, with the fresh green water mimosa and bright orange-red shrimp. Every bite is crunchy and fragrant, with an easy-going sweet and sour flavour that is utterly moreish.
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Crunchy Shrimp and Water Mimosa Salad