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Mike's Spicy Thai Chilled Shrimp Salad

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We hope you got benefit from reading it, now let’s go back to mike's spicy thai chilled shrimp salad recipe. You can have mike's spicy thai chilled shrimp salad using 27 ingredients and 30 steps. Here is how you cook that.

The ingredients needed to cook Mike's Spicy Thai Chilled Shrimp Salad:
  1. Use 1⁄2 Cup Thai Basil [+ reserves for garnish]
  2. Provide 5 Whole Thai Chilies [stems removed - diced]
  3. Use 1⁄2 Cup Fresh Diakon Radishes [chopped]
  4. Use 1⁄2 Cup Dried Shrimp
  5. Use 3⁄4 tbsp Fresh Ginger [grated]
  6. Prepare 1⁄2 Cup Fresh Jalapeños [seeds removed]
  7. Get 2 LG Firm Cucumbers [seeds removed + 1 tbsp Sea Salt]
  8. Get 4 LG Fresh Garlic Cloves [smashed - fine chop]
  9. Get 1 Heaping Cup Fresh Bean Sprouts
  10. Take 1⁄2 Cup Purple Onions [sliced]
  11. Provide 1 tsp Lemon Grass [fine minced]
  12. Take 1⁄3 Cup Water Chestnuts [chopped]
  13. Use 1 Cup Fresh Cilantro Leaves
  14. Take 1 Cup Fresh Snap Peas [left whole - blanched]
  15. Use 1 Cup Oyster Mushrooms [chopped]
  16. Get 1⁄2 Cup Bell Peppers [any color - chopped]
  17. Provide 1⁄2 Cup Shredded Carrots [not pictured - I was out]
  18. Prepare 1⁄2 Cup Shredded Cabbage [not pictured - I was out]
  19. Provide for the sauce
  20. Get 2 tbsp Thai Kitchen Fish Sauce
  21. Take 1⁄2-1 tsp Soy Sauce [your choice - to taste]
  22. Provide 1 tbsp Garlic Siracha Chile Sauce
  23. Take 2 tbsp Granulated Sugar
  24. Provide 2 tbsp Lime Juice
  25. Get 1 tbsp Oyster Sauce
  26. Prepare 1 tbsp Hoisin Sauce
  27. You need 1⁄2 tsp Toasted Sesame Seeds [+ reserves for garnish]
Instructions to make Mike's Spicy Thai Chilled Shrimp Salad:
  1. Peel your cucumbers, cut off ends and slice in half. Scrape seeds out with a spoon.
  2. Cut cucumbers into 1" pieces.
  3. Place cucumbers into a strainer and add 1 tbsp salt to them. Mix well and let set for 30 minutes to drain.
  4. In the meantime, split jalapeños and remove seeds with spoon.
  5. Fine dice jalapeños. Add to bowl. Wear gloves!
  6. Smash and fine dice garlic cloves. Add to bowl.
  7. Add your rinsed sprouts to bowl. Left whole.
  8. Dice your Thai Chilies. Add to bowl. Wear gloves!
  9. Peel your Diakon Radish.
  10. Chop and add radishes to bowl.
  11. Peel one end of your fresh ginger and grate. Add to bowl.
  12. Add your Lemon Grass to bowl.
  13. Add your Dried Shrimp to bowl.
  14. Gently wipe clean your Oyster Mushrooms with a damp paper towel. Do not rinse as they will absorb all of that water.
  15. Chop your Water Chestnuts and add to bowl.
  16. Rough chop mushrooms. Add to bowl.
  17. Slice your purple onions and add to bowl.
  18. Pick fresh leaves from Thai Basil stems.
  19. Rough chop and add to bowl.
  20. Pull your fresh cilantro leaves and add to bowl.
  21. Rinse your cucumbers and dab dry with a paper towel. Add to bowl.
  22. Mix salad gently but well. Then, refrigerate.
  23. Bring a small pot of water to a boil and add your snap peas. You'll need to blanche these to soften them up a bit and kill any bacteria. Blanche for 2 minutes even.
  24. Have a bowl of ice water ready to immediately submerge them into to stop the cooking process. Allow them to chill fully.
  25. In the meantime - make your sauce.
  26. In a small pot add everything in the sauce section. Bring to a simmer until sugar has dissolved. This may seem like it's not enough to coat your vegetable mixture - I assure you it is. Allow sauce to completely cool. You don't want your vegetables going limp.
  27. Add snap peas to your refrigerated mixture.
  28. Add cooled sauce mixture to your bowl. Gently mix well. Place back in fridge and allow it to absorb all flavors for 30 minutes minimum. Then, place in a decorative bowl. Allow dish to chill 10 minutes longer in fridge so your dried shrimp can plump a bit.
  29. Garnish dish with Thai Basil and sesame seeds. Serve with lime wedges, soy sauce, Garlic Siracha, chopsticks and Asian spoons.
  30. Serve with a quality Sake. Enjoy!

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