Spicy Thai Shrimp and Cucumber Salad
Spicy Thai Shrimp & Cucumber Salad
FOR THE DRESSING:
FOR THE SALAD:
1.Grind the garlic and bird chiles in a mortar and pestle or finely chop into a paste; put in a small mixing bowl. Add the lime juice, fish sauce, and sugar; whisk to dissolve the sugar.
*Sliced friend shallots are sold in plastic jars at most Asian markets. To make them yourself, heat 2 cups of vegetable oil in a small saucepan over high heat until hot. Thinly slice 3 to 4 shallots, toss them in a few tablespoons of cornstarch, shake off the excess, and fry in the oil until crisp and golden brown. Remove and drain on paper towels. Use Immediately.