Thai Shrimp Salad

A few years ago I went backpacking in Thailand and feel in love with Thai food. There is something about the cuisine that never fails to put a smile on my face. The food is probably the reason why Thai people always smile. If I ate this food every day I would smile too.  I love that one dish can be both spicy, sour and sweet at the same time. My absolute favorite dishes are Larb Gai ( minced chicken), Tom Yum ( sweet and sour soup) and Plaa Goong ( Shrimp Salad). The last dish is the subject of this post.

Cooking Thai food can sometimes seem a little daunting. A typical recipe includes numerous ingredients that you would probably not stumble upon in your local grocery store. Most of the complicated ingredients can usually be replaced by more conventional ingredients.

This Thai Salad is a great introduction to the wonders of Thai cooking.

Thai Shrimp Salad:

Salad:
- 3 oz cooked shrimp. (Peeled and deveined.)
- 2 cubs of baby spinach
- 1/2 tomato or grape tomatoes
- 1/3 pepper
- slices of red onion ( to taste)

Dressing:
- 1 lime
- cayenne pepper
- black pepper
- salt
- grated ginger
1 tsp tamari ( gf soy sauce)

Steam, pan-fry or grill the shrimp. Allow the shrimps to cool down. Toss the salad. Mix all the ingredients for the dressing in a bowl. Add the shrimp to the dressing. Mix the shrimp and the remainder of the dressing with the salad. Enjoy

Lots of love