Goi Tom -- Vietnamese Grilled Shrimp Salad -

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Goi Tom -- Vietnamese Grilled Shrimp Salad

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By Chef Viet Tran

Posted July 23rd, 2007

FabulousFoods.com Recommends: Pleasures of the Vietnamese Table, by Mai Pham, (2001, William Morrow Cookbooks)

Pleasures of the Vietnamese Table

Servings:	4
Author Notes:	This recipe comes to us from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. Clint Brownfield visited Le Colonial in New York. Click here for his full report as well as more great recipes.
Ingredients:	8-10 jumbo shrimp 1 teaspoon minced shallots 2 cloves garlic, minced or pressed 2 tablespoon vegetable oil 1/2 cup slices, seeded cucumber 1/2 thinly sliced carrot 1 cup daikon radish 1/4 cup thinly sliced red onion 3 tablespoon chopped fresh basil 1 tablespoon chopped fresh mint 1 tablespoon fried shallot (from Asian grocery store) 2 tablespoon unsalted roasted peanuts Dressing: 1 teaspoon salt 2 teaspoon fish sauce 1 tablespoon sugar 2 teaspoon garlic, minced or pressed 2 tablespoons olive oil 2 teaspoons finely chopped serrano chili peppers
Instructions:	Mix dressing ingredients together. Set aside. Remove shells from shrimp and clean. Marinate in garlic, shallots and vegetable oil. Set aside. Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl. Add dressing and set aside. Heat grill. Season shrimp with salt and pepper and 1T of the chopped basil. Grill on both sides and removed when cooked (less than 5 minutes). Put cucumber and carrot mixture in the middle of each of 4 plates. Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.