Indonesian Shrimp Salad Recipe

Indonesian Shrimp Salad Recipe.  A delicious, salty, tangy and crunchy Indonesian classic salad also known as “gado-gado salad”.  The shrimp, rice noodles, fresh vegetables and roasted nuts go well together. This kind of salad has a robust flavour that will make your palate sing with such great and flavourful vegetable meal, such an extraordinary salad. A must try Asian salad recipe.

SERVES 4

• 4 oz.  rice noodles

Pickle:

• ½ cup cucumber, thinly sliced
• 2 tbsp. rice vinegar
• 2 tbsp. superfine sugar

Omelet:

• 1 egg, beaten
• 3 tbsp water
• oil spray

Salad:

• 4 shallots, sliced
• 2 garlic cloves, crushed
• 1 tsp. ground coriander
• 2 bell peppers, chopped
• 3 red chillies,sliced
• 1 tbsp. Thai fish sauce
• 8oz. shrimp, cooked and peeled with tail on
• 1 tbsp. soy sauce
• Salt to taste
• Cilantro leaves, to decorate
• 3 tbsp. roasted peanuts, roughly chopped for garnish
• 2 scallions, finely sliced
• Shrimp crackers, for garnish

• Cook the noodles according to the instructions on the package and drain, rinse well and set aside.
• Pickle the cucumber in equal portions of rice vinegar and sugar for 5 minutes, then drain and set aside.
• Mix the beaten egg with 3 tablespoons of water.
• Spray a wok or large skillet with oil and, when it is quite hot, make a thin omelette with the egg mixture.
• Roll it up, allow to cool, and cut into thin strips.
• Combine the shallots, garlic, ginger, and ground coriander in a large bowl.
• Add the peppers, chillies, fish sauce, shrimp, and noodles and mix all in, using 2 spoons to lift and stir, until they are thoroughly combined.
• Add the soy sauce and salt to taste.
• Transfer to a serving dish and serve with the omelette strips, pickled cucumber, cilantro leaves, peanuts, and scallions, and with shrimp crackers on the side.