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Cucumber and Shrimp Salad with Chili, Garlic and Lime
This fragrant, flavor-packed salad was loosely inspired by Malaysian kerabu, raw vegetable or fruit salads boldly seasoned with ingredients such as dried shrimp or shrimp paste, chilies and lime. We make a flavor paste by pureeing fresh chilies, garlic, shallots, lime zest and juice, and sugar, add some to the shrimp as they cook and mix the rest into sliced cucumbers that have been salted and squeezed of excess water. Serve as a part of a multi-dish Southeast Asian meal or as a light main course with jasmine rice.
4
Servings
Tip
Don’t forget to salt and then squeeze the cucumbers. This removes excess moisture and yields cucumber slices with a satisfying crunch. Either regular cucumbers or English cucumbers work well, so use whichever you prefer.
35 minutes
Ingredients
-
2
pounds cucumbers, peeled, halved lengthwise, seeded and sliced about ½ inch thick on the diagonal
-
Kosher salt
Directions
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01In a colander set in a large bowl, toss the cucumbers with ¾ teaspoon salt. Using your hands, lightly rub the salt into the slices just until they begin to wilt, then let stand for about 20 minutes.
