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Torn Herb Shrimp Salad

Torn Herb Shrimp Salad

This Torn Herb Shrimp Salad boasts a peppery base of watercress accented with a bevy of herbs and topped with lemongrass-poached shrimp, shaved heirloom carrots, cucumber, and a crunchy cocktail of crushed dry roasted peanuts and crisp coconut chips.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Peanut Crumble
  • ⅓ cup dry roasted peanuts lightly seasoned
  • ⅓ cup coconut chips
Sambal Oelek Dressing
  • 2 cloves garlic minced
  • 1½ tbsp sambal oelek
  • ⅓ cup rice vinegar
  • ¼ cup neutral oil
  • 1 lime juiced
  • 2 tbsp fish sauce
  • 1 tbsp honey
Lemongrass Poached Shrimp
  • 1 tbsp neutral oil
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp lemongrass purée
  • 2 cups water
  • 3 tbsp fish sauce
  • 8 star anise pods
  • 1 cinnamon stick
  • 400g (14oz) tiger shrimp peeled, tails-on
Torn Herb Shrimp Salad
  • 113g (4oz) watercress
  • ¼ cup Thai basil leaves tightly packed
  • ¼ cup mint leaves tightly packed
  • ¼ cup fresh cilantro leaves tightly packed
  • 1 purple heirloom carrot sliced thin on a mandoline
  • 1 yellow heirloom carrot sliced thin on a mandoline
  • 2 mini cucumbers sliced thin on a mandoline
  • 1 batch Lemongrass Poached Shrimp see above
  • 1 batch Sambal Oelek Dressing ** see above
  • 1 batch Peanut Crumble see above
  • 2-3 red chilies thinly sliced

Equipment

  • 1 Large skillet
  • 1 Food Processor

Method
 

For the Peanut Crumble
  1. Place the peanuts and coconut chips in a food processor. Pulse until the desired texture is achieved. Transfer to a bowl and set it aside.
    ⅓ cup dry roasted peanuts, ⅓ cup coconut chips
For the Dressing
  1. Place all the dressing ingredients in a jar. Seal the jar and shake to combine. Chill until ready to serve. 
    2 cloves garlic, 1½ tbsp sambal oelek, ⅓ cup rice vinegar, ¼ cup neutral oil, 1 lime, 2 tbsp fish sauce, 1 tbsp honey
For the Shrimp
  1. Pour the oil into a skillet and place over medium heat. Once the oil is shimmering add the garlic, ginger, and lemongrass. Sauté for a minute.
    1 tbsp neutral oil, 4 cloves garlic, 1 tbsp ginger, 1 tbsp lemongrass purée
  2. Pour in the water and fish sauce and add the star anise and cinnamon stick and bring the mixture to a boil. Reduce to a simmer and let cook for 15 minutes. Take the skillet off of the heat and immediately add the shrimp. Cover and let sit for 5-7 minutes or until the shrimp turns pink. 
    2 cups water, 3 tbsp fish sauce, 8 star anise pods, 1 cinnamon stick, 400g (14oz) tiger shrimp
  3. Transfer the shrimp to an ice bath and let sit for 2 minutes before draining them. Chill until ready to serve. 
For the Salad
  1. Pile the watercress on a platter. Scatter the Thai Basil, mint, and cilantro on top. Place the carrots, cucumber, and shrimp on top of the greens in rough vertical sections. Sprinkle the Peanut Crumble and red chili slices on top. 
    113g (4oz) watercress, ¼ cup Thai basil leaves, ¼ cup mint leaves, ¼ cup fresh cilantro leaves, 1 purple heirloom carrot, 1 yellow heirloom carrot, 2 mini cucumbers, 1 batch Lemongrass Poached Shrimp, 1 batch Peanut Crumble, 2-3 red chilies
  2. Serve with the dressing on the side or drizzle it on top just prior to serving. 
    1 batch Sambal Oelek Dressing **

Notes

** This recipe makes quite a bit of dressing, so add as much as you want and then seal the jar and return it to the fridge.  Pour the leftovers over your rice, noodles, and/or salads all week long.