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.

Mise-en-Place
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.

No comments:

Post a Comment

Dimitri Comes to Bend

Surprise! Our friend Dimitri texted out of the blue on Monday that he and his friend Joe would be in Bend for the weekend. Dimitri still liv...