THAI cuisine

Spicy Thai shrimp salad


  • ▪ 500g white shrimp
    ▪ 200g lettuce
    ▪ Crushed garlic
    ▪ 1 onion
    ▪ 50g cilantro
    ▪ 50g mint
    ▪ 5 lemongrass stalks
    ▪ 2 cucumbers
    ▪ 2 carrots

  • ▪ 50g beansprouts
    ▪ Neptune Gold premium cooking oil
    ▪ juice 2 lemons
    ▪ 2 tablespoons of fish sauce
    ▪ 1 tablespoon of sugar
    ▪ 2 chopped birdseye chilies
    ▪ 2 thinly sliced garlic cloves
    ▪ 4-5 slices of fresh ginger


Step 1:

Wash the shrimp, remove shells and the intenstine. Wash and the cut lettuce into small pieces. Peel and thinly chop the shallots, peel and thinly slice the onion. Wash and chop the cilantro and mint. Wash and cut into thin strings the cucumbers and carrots. Wash the beansprouts and leave to dry. Remove the tough outer leaves of the lemongrass and thinly slice

Step 2:

In a small pan, add the ingredients for the salad dressing and heat at low temperature, gradually stirring until the sugar is melted. Turn off the stove and sieve the dressing, leave to cool.

Step 3:

Skewer the shrimp, rub with oil, and grill until cooked. In a big bowl, add the lettuce, shallots, onion, beansprouts, lemongrass, mint, cilantro, and carrots and slowly pour in the dressing and mix well. Serve on a plate, put the shrimp on top. Mix the shrimp and the salad when ready to serve.

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