Tuesday, September 10, 2013

A Salad Riff on Shrimp Bánh Mì

Last night for dinner, I had shrimp bánh mì on the brain, but I just wanted everything in the sandwich without the bread, without any mayo, so I came up with a quick salad.

Salad with Fish Sauce-Garlic Shrimp and Lop Cheung
The salad itself is torn butter lettuce, cilantro, and Thai basil from our garden all tossed with a dressing of caramelized sugar, rice vinegar, lime juice, sambal oelek, and fish sauce. This is topped with raw vegetables: julienne of carrot, julienne of sweet peppers, thinly sliced red onion, Mexican Midget and Sun Gold cherry tomatoes, cucumber, and green onions. And then this is topped with a quick sauté of fish sauce-garlic shrimp and lop cheung and the whole is sprinkled with deep-fried shallots. Lime wedges finish the salad.

Ten minutes of prep work after we got home let us have a glass of wine and relax for ninety minutes before three minutes of assembly.

Shrimp in the Marinade
For the two of us, I put six ounces of shrimp in a bowl with lots of chopped garlic, a splash of sambal oelek, and a healthy dose of fish sauce. These guys hung out in the refrigerator until they were ready to go in the pan. I lifted the shrimp and garlic out of the marinade and then put them into a hot pan. Once the shrimp were cooked on one side and flipped, I added the three ounces of sliced lop cheung, and poured the marinade over. Total cooking time, three minutes, if that.

The best part of the whole dinner was cuddling in a chair with Ann and both of us eating the salad right out of the salad bowl while watching a movie! Great dinner!

Note to self: Ann said she wants peanuts in the salad for crunch next time. Can do.

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