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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vietnamese Style Asparagus & Shrimp Salad Recipe

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This recipe for Vietnamese Style Asparagus & Shrimp Salad is from Enjoy Life to the Fullest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb (1 kg) green and/or white asparagus,trimmed
2/3 lb (350 g) cooked Atlantic cold-water shrimp
2 green onions, thinly sliced
1 to 4 finely sliced red or green bird's eye (Thai) hot peppers
1/3 cup (75 mL) loosely packed coriander leaves
1/3 cup (75 mL) loosely packed mint leaves, coarsely chopped
2 tbsp (30 mL) finely chopped roasted peanuts
2 tbsp (30 mL) crispy fried shallot
2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) finely shredded carrot
1/4 cup (60 mL) lime juice
1 tbsp (15 mL) rice vinegar
1 clove garlic, pressed or minced
1/2 tsp (2 mL) hot pepper flakes
Directions:
Directions:
Sweet-and-Sour Lime Dressing: Dissolve sugar in 2 tbsp/30 mL boiling water; stir in carrot, lime juice, vinegar, garlic and hot pepper flakes.
Remove from heat and let stand for at least 30 minutes. (Make-ahead: Refrigerate for up to 1 day.)

Peel white asparagus and, if desired, thick stalks of green asparagus. Blanch in boiling salted water until tender; drain, chill under cold water and drain well. Place on serving plate or 4 individual plates.

Toss together shrimp, green onions and bird's eye peppers (to taste), coriander, mint and Sweet-and-Sour Lime Dressing. Spoon over asparagus; and shallots over top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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