Mushroom shrimp salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Fresh shrimp |
| 10 | ounces | Button mushrooms -- thinly |
| Sli | ||
| ½ | cup | Mint leaves -- torn in |
| Pieces | ||
| ½ | teaspoon | Garlic -- finely chopped |
| 1 | teaspoon | Red pepper flakes |
| ½ | Lime -- juiced | |
| 2 | tablespoons | Fish soy |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Red onion -- thinly sliced |
Directions
**SEASONING**
Recipe by: Practical Thai Cooking, by Schmitz & Worman Shell the shrimp, devein and boil briefly in salted water. Put mushroom slices in lightly salted water for 2-3 minutes to keep them white. Toss the drained mushrooms, shrimp and mint and refrigerate. Pound the salt, garlic and red pepper flakes in a mortar and mix with remaining seasonings. Pour this over the mushrooms, shrimp and mint just before serving and sprinkle with the sliced red onion Recipe By :