House of Asia > Recipes > Thai Tom Yum Shrimp Salad

Thai Tom Yum Shrimp Salad

15 min.

2 servings

slightly spicy

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Fancy a fresh, crispy, and slightly spicy salad for your barbecue? Good thing, because Cook with Diego comes with just such a recipe. This Thai Som Tam salad with grilled shrimp in Tom Yum paste is sure to delight everyone at a barbecue feast. The addition of House of Asia fish sauce gives the dish an authentic touch and enhances and enriches the flavor.

Shrimp Vegetables Thailand up to 15 minutes

Ingredients

2 tablespoons fish sauce
2 tablespoons lime juice, or more
1-2 teaspoons Tom Yum Kanokwan paste
16 raw shrimps
1 tablespoon vegetable oil
200 g fresh mango
1 kohlrabi
12 cherry tomatoes, cut in half
100 g green beans
1 small chili
2 garlic cloves
2 tablespoons of brown or palm sugar
60 g roasted peanuts, unsalted

A method of preparing

Peel the mango and kohlrabi, then cut into thin strips.
Place the beans in a pot of boiling, well-salted water and cook for 1-2 minutes. Drain and let cool.
In a mortar or blender, crush the garlic and chili powder together. Add the sugar, fish sauce, and lime juice. Mix thoroughly.
Transfer the sauce to a bowl, add the cherry tomatoes, and toss them with the sauce until they release their juices. Then add the mango, kohlrabi, and green beans. Mix everything together, and finally add 2/3 of the peanuts.
Clean and marinate the shrimp in Tom Yum paste and vegetable oil. Thread the shrimp onto skewers and grill in a hot pan for 1-2 minutes on each side.
Arrange the salad on a plate, and place the shrimp skewers alongside. Sprinkle with peanuts and cilantro leaves.