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You need Thai Basil [+ reserves for garnish].
Provide Whole Thai Chilies [stems removed - diced].
Provide Fresh Diakon Radishes [chopped].
Provide Dried Shrimp.
You need to prepare Fresh Ginger [grated].
Use Fresh Jalapeños [seeds removed].
You need LG Firm Cucumbers [seeds removed + 1 tbsp Sea Salt].
You need to prepare LG Fresh Garlic Cloves [smashed - fine chop].
Prepare Heaping Cup Fresh Bean Sprouts.
Prepare Purple Onions [sliced].
You need to prepare Lemon Grass [fine minced].
You need Water Chestnuts [chopped].
Prepare Fresh Cilantro Leaves.
You need Fresh Snap Peas [left whole - blanched].
Provide Oyster Mushrooms [chopped].
Provide Bell Peppers [any color - chopped].
Prepare Shredded Carrots [not pictured - I was out].
You need to prepare Shredded Cabbage [not pictured - I was out].
You need for the sauce.
Provide Thai Kitchen Fish Sauce.
Use Soy Sauce [your choice - to taste].
Use Garlic Siracha Chile Sauce.
Provide Granulated Sugar.
Provide Lime Juice.
Prepare Oyster Sauce.
You need Hoisin Sauce.
You need Toasted Sesame Seeds [+ reserves for garnish].

Spicy Thai Shrimp Salad. this link is to an external site that may or may not meet accessibility guidelines. A simple, healthy Thai shrimp salad with an authentic sour-savory-spicy-sweet combination of fresh lime juice, fish sauce and chili paste, showered with fresh herbs and crunchy roasted peanuts. Summer is almost done but we are officially in the middle of a heat wave. You know those shots in movies of a.

Peel your cucumbers, cut off ends and slice in half. Scrape seeds out with a spoon..
Cut cucumbers into 1" pieces..
Place cucumbers into a strainer and add 1 tbsp salt to them. Mix well and let set for 30 minutes to drain..
In the meantime, split jalapeños and remove seeds with spoon..
Fine dice jalapeños. Add to bowl. Wear gloves!.
Smash and fine dice garlic cloves. Add to bowl..
Add your rinsed sprouts to bowl. Left whole..
Dice your Thai Chilies. Add to bowl. Wear gloves!.
Peel your Diakon Radish..
Chop and add radishes to bowl..
Peel one end of your fresh ginger and grate. Add to bowl..
Add your Lemon Grass to bowl..
Add your Dried Shrimp to bowl..
Gently wipe clean your Oyster Mushrooms with a damp paper towel. Do not rinse as they will absorb all of that water..
Chop your Water Chestnuts and add to bowl..
Rough chop mushrooms. Add to bowl..
Slice your purple onions and add to bowl..
Pick fresh leaves from Thai Basil stems..
Rough chop and add to bowl..
Pull your fresh cilantro leaves and add to bowl..
Rinse your cucumbers and dab dry with a paper towel. Add to bowl..
Mix salad gently but well. Then, refrigerate..
Bring a small pot of water to a boil and add your snap peas. You'll need to blanche these to soften them up a bit and kill any bacteria. Blanche for 2 minutes even..
Have a bowl of ice water ready to immediately submerge them into to stop the cooking process. Allow them to chill fully..
In the meantime - make your sauce..
In a small pot add everything in the sauce section. Bring to a simmer until sugar has dissolved. This may seem like it's not enough to coat your vegetable mixture - I assure you it is. Allow sauce to completely cool. You don't want your vegetables going limp..
Add snap peas to your refrigerated mixture..
Add cooled sauce mixture to your bowl. Gently mix well. Place back in fridge and allow it to absorb all flavors for 30 minutes minimum. Then, place in a decorative bowl. Allow dish to chill 10 minutes longer in fridge so your dried shrimp can plump a bit..
Garnish dish with Thai Basil and sesame seeds. Serve with lime wedges, soy sauce, Garlic Siracha, chopsticks and Asian spoons..
Serve with a quality Sake. Enjoy!.

Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb lettuce cups, it's perfect for lunch, a light supper or as an appetizer. Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing! Put lettuce in salad bowls, and arrange shrimp on top.

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