Shrimp Salad

Shrimp Salad is a delectable Khmer country dish that features boiled shrimp, cabbage, fresh herbs, and a zesty gingery lime sauce, making it a delicious and easily prepared addition to Cambodian cuisine. This dish is not only flavorful but also versatile, serving well with rice or as an appetizer (mahope sar).

To create this enticing salad, start by boiling shrimp in 4 cups of water until they turn pink. Once cooked, rinse the shrimp with cold water, peel, devein, and set aside. In a small bowl, prepare the gingery lime sauce by mixing fresh lime juice with sugar, fish sauce, salt, and grated fresh ginger. Add sliced yellow sweet onion to the sauce, stir well, and set it aside.

In a large bowl, combine shredded cabbage, sliced bell pepper, and the prepared shrimp. Pour the lime sauce over the mixture, ensuring an even coating, and then add a handful of chopped mixed herbs, such as mint, cilantro, and sweet basil leaves. Toss the ingredients together to create a harmonious blend. Before serving, top the salad with crushed unsalted roasted peanuts, adding a delightful crunch to the dish.

This Shrimp Salad can be enjoyed with rice or served as an appetizer with a side of sweet fish sauce. Its ease of preparation and vibrant flavors make it a standout dish in Khmer country cuisine, appealing to both home cooks and those seeking a taste of authentic Cambodian flavors.

Ingredients

Directions to make Shrimp Salad

1. Cook water in a small pot, add shrimp to boiling water and cook till shrimp turned pink color. Pour cooked shrimp in to a colander, rinsed with cold water, peeled, deveined and set it a side.
2. In a small bowl, mix lime juice with sugar, fish sauce, salt and ginger together, mix well, add onion, stirs and set a side.
3. In a large bowl, mix cabbage with bell pepper and shrimps together, pour prepared lime sauce over, mix well, add mix herbs, mix well.
4. Top with peanut before serve.

Serve with rice along with sweet fish sauce.

Related Recipe: Spicy Fried Oyster Salad