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طريقه التحضير |
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Peel and de-vein the fresh shrimp (or thaw the frozen shrimp). |
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Seed and chop the jalapeño pepper. Set aside. |
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Peel and chop the carrots and cucumber. Place in a mixing bowl. |
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Add 1 tsp. sugar and cover with a lid. |
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Let mixture stand for 15 minutes. |
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Meanwhile parboil 3 c. water in a saucepan. |
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Add shrimp to saucepan and parboil 3 to 4 minutes longer. |
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Shrimp is cooked when it becomes tender. |
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Place in a colander to drain, then transfer onto a dish. Place a lid to cover. |
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When the chopped cucumber-carrot mixture is cooked, remove from heat and drain thoroughly in a colander. |
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Place shrimp in a bowl and cucumber-carrot mixture. Combine well. |
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Prepare the dressing by mixing 1 tsp. sugar, fish sauce, lime juice, and pepper in a bowl. |
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Pour dressing over shrimp and cucumber-carrot mixture. |
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Toast sesame seeds (without oil) in a saucepan for 1 to 3 minutes, stirring from time to time. |
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Remove sesame seeds from saucepan when golden. |
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Before serving, place salad on a salad plate. |
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Decorate with a sprinkle of sesame seeds and fresh coriander. Serve. |
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المقادير
