Green Apple Salad with Shrimp
This recipe uses both fresh cooked shrimp and dried shrimp. Dried shrimp are available in Asian grocery stores, look for the larger pink type. The salad will be delicious without the dried shrimp, if you are unable to find them. The nuoc cham will make more than needed for this salad, extra can be used for other salads and slaws.
Salad Ingredients
Ingredients
- 1/4 cup dried shrimp
- 1 tablespoon vegetable oil
- 2 tablespoons thinly sliced shallot
- 1 clove garlic, chopped
- 1/2 cup thinly sliced red onion
- 1/4 cup distilled white vinegar
- 1/4 cup cold water
- 2 green apples, cut into slivers or julienned
- 1 medium carrot, cut into slivers or julienned
- 12 cooked, peeled, and deveined shrimp
- 4 ounces boiled pork belly, thinly sliced
- 1/2 cup fresh mint, torn or coarsely chopped
- 1/3 cup nuoc cham (see below)
- 2 tablespoons shallot oil (from fried shallots)
- 2 tablespoons fried shallots (see below)
- 2 tablespoons roasted peanuts
- 1 teaspoon toasted broken rice powder (optional)
Directions
- Put the dried shrimp in a small bowl, add boiling water and set aside until rehydrated and plump, 5 to 10 minutes, then drain. Heat the oil in a small skillet over medium heat. Add the sliced shallot and garlic and cook until tender, 2 to 3 minutes. Add the shrimp and sauté for 3 to 5 minutes, stirring occasionally. Set aside.
- Put the sliced red onion in a small bowl, add the vinegar and cold water. Let sit for 15 minutes, then drain.
- In a large bowl, combine the apples, carrot, cooked shrimp, dried shrimp mixture, pork belly, red onion, mint, 1/3 cup of nuoc cham, and shallot oil. Toss gently with kitchen tongs, then transfer the salad to individual plates and top with the fried shallot, peanuts, and rice powder.
- Alternatively, arrange the apples and carrot in a large serving dish and scatter the mint and sliced red onion over, then drizzle the nuoc cham and shallot oil over. Top with the cooked shrimp, dried shrimp mixture, and pork belly, followed by the fried shallot, peanuts, and rice powder.
Nuoc Cham Ingredients
Ingredients
- 1/2 cup lukewarm water
- 3 tablespoons granulated sugar
- 1/4 cup fish sauce (Squid brand is available at Asian grocery stores)
- 3 tablespoons distilled white vinegar
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon finely diced bird eye chili (remove seeds if less spice is desired)
- 1/2 teaspoon finely diced jalapeño
- 1 large clove garlic, minced
Directions
- In a medium bowl, combine the water and sugar, stirring until the sugar is dissolved. Stir in the fish sauce, vinegar, lime juice, bird eye chili, jalapeño, and garlic. The nuoc cham can be made ahead and stored in in refrigerator for up to 1 week.
Fried Shallots and Shallot Oil
Directions
- Thinly slice 3 to 4 shallots (about 8 ounces). Prepare a double layer of paper towels for draining and set a large metal strainer over a heat-proof bowl. Heat 1 cup of vegetable oil in a medium skillet over medium-high heat. Carefully add the sliced shallots and cook, stirring frequently, until most of the slices are medium brown, about 6 to 8 minutes. They become bitter if overcooked and continue to cook a bit after draining, so it’s better to undercook than overcook; timing will vary with how thin the slices are. Very carefully pour the shallots into the strainer and drain for a few minutes, then scatter the shallots evenly on the paper towels to cool. Reserve both the shallots and the oil; extra oil can be stored in the refrigerator and used for salad dressings or drizzled over vegetables, among other uses.
Notes
Fried shallots are available at Asian markets but can easily be made at home. More importantly, the oil from frying shallots is a flavorful addition to any salad.
