*  Exported from  MasterCook  *

                            Thai Shrimp Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Large fresh shrimp
   1                    Celery stalk -- thinly sliced
                        On the bias
   1 1/2  tablespoons   Thai fish sauce (nam pla)
   1 1/2  tablespoons   Fresh lime juice
   1      teaspoon      Sugar
   1      teaspoon      Chili oil
   2      teaspoons     Good quality peanut oil
   2                    Tiny fresh Thai "bird"
                        Chiles (red or green)
                        Chopped -- seeds
   3      cups          Cloves -- minced
  10      teaspoons     Leaves -- chopped
   2      tablespoons   Fresh coriander leaves
   1                    Cucumber, peeled, seeded
                        Sliced
                        Pinch of salt

This is a nice, light but spicy salad, typical of a lot of Thai dishes.
 Shell and devein the shrimp, and cut in half lengthwise.
 Parboil the shrimp and celery slices for 20 seconds.
 Drain, and rinse under cold water to stop the cooking; set aside on paper towels to drain.

 Combine the fish sauce, lime juice, suigar and slat in a small bowl.
 Stir in the oils, chile peppers and garlic and set aside. 
Set aside the scallions, mint leaves and coriander.

 Arange the cucumber slices on a small platter.
 Toss the shrimp and celery with the sauce, and stir in the scallions, mint and coriander.
 Allow to set for 5 to 10 minutes, toss again, arrange over the cucumber slices and serve.

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