Recipe courtesy of Padma Lakshmi
Print
Total:
30 min
Prep:
30 min
Yield:
6 servings

Ingredients

For the shrimp paste:
  • 1 cup loosely packed mint leaves
  • 1 small onion, coarsely chopped
  • 1 tablespoon minced gingerroot
  • 12 black peppercorns, coarsely crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon sugar
  • 1/3 cup water
  • Salt, to taste
  • 2 pounds large shrimp, shelled and de-veined
For the vegetables:
  • 4 cups shredded iceberg lettuce
  • 3 cups grated carrots
  • 2 cups diced celery
  • 2 cups shredded red cabbage
  • 5 scallions, minced
  • 1 cup loosely packed cilantro leaves, minced (after measuring)
For the dressing:
  • 3 tablespoons fresh lime or lemon juice
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 dashes Asian hot chili oil, or to taste
  • Salt, to taste
  • Vegetable oil spray
  • 3 tablespoons toasted sesame seeds, for garnish

Directions

Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.

Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

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