Ingredients:

  • 1 lb (450g) Large Shrimp (Prawns), peeled and deveined
  • 2 medium English Cucumbers
  • 1/4 cup (30g) Red Onion, very finely sliced
  • 1/2 cup (30g) Fresh Cilantro (Coriander), roughly chopped
  • 1/4 cup (15g) Fresh Mint Leaves, roughly chopped
  • 1/4 cup (60ml) Fresh Lime Juice
  • 2 Tablespoons (30ml) Rice Vinegar (Unseasoned)
  • 1 Tablespoon (15ml) Toasted Sesame Oil
  • 1 teaspoon (5g) Fresh Ginger, finely grated
  • 1 teaspoon (5g) Brown Sugar or Maple Syrup
  • 1/2 teaspoon Fish Sauce (Optional)
  • 1/4 - 1/2 teaspoon Red Chilli Flakes (or Sriracha), to taste
  • Salt and Black Pepper, to taste

Instructions:

  1. If using raw shrimp, quickly blanch them in boiling, salted water for 2-3 minutes until pink and opaque. Immediately plunge into an ice bath to stop the cooking process. Drain well and pat dry. If using pre-cooked shrimp, ensure they are chilled.
  2. Prepare the vegetables: Halve the cucumbers lengthwise. Use a small spoon to gently scrape out the seeds. Slice the cucumber flesh thinly, on a slight bias. Finely slice the red onion.
  3. Mix the dressing: In a small bowl, whisk together the fresh lime juice, rice vinegar, sesame oil, grated ginger, brown sugar, fish sauce (if using), and chilli flakes. Season generously with salt and pepper.
  4. Combine the base: In a large mixing bowl, gently combine the prepared shrimp, sliced cucumber, and sliced red onion.
  5. Dress and finish: Pour about three-quarters of the dressing over the salad mixture. Gently toss to coat everything without breaking up the shrimp. Taste and add more dressing if required.
  6. Add herbs: Just before serving, fold in the chopped cilantro and mint.
  7. Chill (Optional but Recommended): Cover and chill for at least 15 minutes to allow the flavours to meld, but no longer than 2 hours.