About this recipe
I first cooked this shrimp salad in Thailand while doing an Australian event in Phuket. The Thai chefs there taught me how to cook a range of Thai styled dishes and I was easily able to substitute the Thai flavours with Australian flavours. This shrimp salad is great served as a starter or as a side salad at a BBQ.
Ingredients
20 large fresh green shrimp or prawns, peeled with tails
1 small packet vermicelli glass noodles (rice bean)
200g (1 cup) snow peas shoots, chopped
100g (½ cup) bean sprouts
100g (½ cup) snow peas, coarsely chopped
50g (¼ cup) macadamia nuts, coarsely chopped
50g (¼ cup) shiitake mushrooms, coarsely chopped
10ml (2 teaspoons) macadamia nut oil
15ml (1 tablespoon) freshly minced ginger
15ml (1 tablespoon) freshly minced garlic
15ml (1 tablespoon) light soy sauce
45g (3 tablespoons) palm sugar
45ml (3 tablespoons) rice wine vinegar
5ml (1 teaspoon) fish sauce
2 red chillies, de-seeded and finely chopped
5g (1 teaspoon) lemon myrtle
Cooking instruction
Starting with dressing, heat the palm sugar in a pan and stir until sugar dissolves. When the sugar has dissolved, whisk in the rice wine vinegar. Add the fish sauce to taste, then strain into a large bowl. Add chopped red chillies and allow to cool.
Begin by roasting the macadamia nut pieces in a dry pan while constantly tossing them until the fines begin to darken; transfer them to a bowl to cool.
Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3-4 minutes then strain and cool with cold water. Transfer to the large mixing bowl to cool.
Marinate the shrimp and shitake mushroom with light soy sauce and freshly minced ginger and garlic. Place the shrimps and shitake mushrooms on to a hot char-grill for about 3 to 4 minutes, turning once done.
Once all the shrimp are cooked, combine the remaining ingredients into a large bowl, toss and add the toasted macadamia nuts and half the lemon myrtle. Mix well and serve on large bowl. Dust with remaining lemon myrtle to finish.