Now that Spring has sprung, it is time for a light and refreshing dish. One of my favorite dishes in this warm weather is Vietnamese Shrimp Salad (Goi Tom).
10 large shrimp; deveined, boiled, peeled then sliced in half along the long side
1 head of celery; peeled (remove outside fibers) and sliced thinly at an angle
1 small English cucumber; partially peeled and sliced thinly at an angle
1 small red bell pepper; julienne
1 cup of Vietnamese Coriander leaves
1 cup peanuts
2 cups pickled daikons and carrots
1 lemon; juiced
3 tablespoons granulated sugar
1 1/2 tablespoons fish sauce
Dry roast the peanuts in a hot pan.
Coarsely chop the peanuts or run them through a food processor. Set aside.
Combine all the vegetables in a medium bowl. Toss until combined.
Combine the lemon juice, sugar and fish sauce in a small bowl. Mix until combined.
Drizzle the sauce on top of the vegetables. You just want a light coating.
Top with peanuts.