Saturday, December 21, 2013
Vietnamese Shrimp Salad (Goi Tom)
1 Bunch Celery
1/2 cup minced Garlic
3 Tbsp. Oil
1/2 cup Vinegar
1 Tbsp. Soy Sauce
2 1/2 Tbsp. Sugar
1/2 lb. Shrimp
1/2 cup Dried Shrimp
3 Chinese Soup Spoon Fish Sauce
1/2 cup crushed Roast Peanuts
1 tsp. Oil (to stir-fry Dried Shrimp)
Cut 1 Daikon, 4 Carrots, and 2 Cucumbers into thin pieces. Put each in a basket and sprinkle some Salt, mix and let it sit for 15 minutes.
After 15 minutes, rinse with water and squeeze out the access water. Put it back in the basket and set aside.
In a pan add in 1/2 cup minced Garlic and 3 Tbsp. Oil. Saute until crispy. Remove from heat and put the crispy Garlic into a bowl and set aside.
Slice 1 Onion and put in a bowl. Add in 1 Tbsp. Soy Sauce, 2 1/2 Tbsp. Sugar, and 1/2 cup Vinegar. Mix well.
Boil 1/2 lb. Shrimp, let it cool and remove the shell and cut it in half. Put in a bowl and set aside. In a small pan add in 1 tsp. Oil and 1/2 cup Dried Shrimp. Stir-fry and set aside.
Chop Vietnamese Mint and Cilantro and set aside. In a large bowl mix the Daikon, Cucumbers, Carrots, crispy Garlic, Onion Mixture, Shrimp, Dried Shrimp, Vietnamese Mint, and Cilantro.
Using a Chinese Soup Spoon, add in 3 spoons Dipping Fish Sauce. Add in 1/2 cup crushed Roast Peanuts. Mix well. Optional, fry Shrimp Chips to eat with salad.