Sweet And Sour Thai Shrimp Salad
|Olive oil||1 1⁄2 Tablespoon|
|Crushed red pepper flakes||1 1⁄4 Teaspoon|
|Bottled clam juice||1 1⁄4 Cup (20 tbs)|
|Lime juice||2 Tablespoon|
|Peeled and deveined shrimp||12 Ounce (Use Medium Sized Ones)|
|Savoy cabbage/Iceberg lettuce||1 Small, shredded to make 4 cups|
|Carrot||1 Large, peeled and grated to make 1 cup|
|Bean sprouts||4 Ounce (1 Cup)|
|Unsalted dry roasted peanuts||3 Tablespoon|
|Sweetened flaked coconut||3 Tablespoon|
|Green onion||1 , thinly sliced|
1 Bring a large saucepan of unsalted water to a boil.
Meanwhile, in a small saucepan, heat the oil over low heat. Add the red pepper flakes and cook, swirling occasionally, for 3 minutes. Strain the oil into a small bowl and whisk in the clam and lime juices; set the dressing aside.
2 Drop the shrimp into the boiling water, lowe rthe heat, and simmer for 2 minutes or until the shrimp turn opaque. Drain the shrimp and rinse under cold water to stop the cooking, then drain well. Transfer the shrimp to a large bowl and add the cabbage, carrot, bean sprouts, peanuts, coconut, and green onion. Pour the dressing over the salad and toss to coat.