Ingredients with Measurements:
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 cup amplang crackers, crushed
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, thinly sliced
- 1/4 cup carrot, grated
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked shrimp, amplang crackers, red onion, cucumber, carrot, cilantro, mint, and peanuts.
2. In a separate small bowl, whisk together the fish sauce, lime juice, brown sugar, and vegetable oil until well combined.
3. Pour the dressing over the shrimp and vegetable mixture, and toss until everything is evenly coated.
4. Serve immediately, garnished with additional chopped cilantro and peanuts if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- This recipe serves 2-4 people
Nutritional information:
- Calories: 215
- Fat: 10g
- Carbohydrates: 14g
- Protein: 18g
- Fiber: 3g
- Sugar: 7g
- Sodium: 960mg
Substitutions for ingredients:
- Instead of shrimp, you can use cooked chicken, tofu, or sliced beef.
- Instead of amplang crackers, you can use any type of crispy crackers or chips.
- Instead of red onion, you can use shallots or scallions.
- Instead of cucumber, you can use jicama or bell peppers.
- Instead of fish sauce, you can use soy sauce or tamari.
- Instead of lime juice, you can use lemon juice or rice vinegar.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of vegetable oil, you can use olive oil or sesame oil.
Variations:
- Add sliced avocado or mango for a tropical twist.
- Use different herbs such as basil or parsley.
- Add sliced jalapeno or red pepper flakes for a spicy kick.
- Use different types of nuts such as cashews or almonds.
Tips and tricks:
- Make sure to crush the amplang crackers into small pieces to ensure they mix well with the other ingredients.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you don't have a whisk, you can use a fork to mix the dressing ingredients together.
- To make this recipe vegan, use tofu instead of shrimp and omit the fish sauce.
Storage instructions:
- This salad is best served immediately, but can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
- Serve this salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro and peanuts for added color and texture.
Garnishes:
- Chopped cilantro
- Chopped peanuts
Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with a side of rice or noodles for a more filling meal.
Suggested side dishes:
- Steamed vegetables
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the dressing is too tart, add more brown sugar or honey to balance out the flavors.
- If the salad is too dry, add more dressing or a splash of water to loosen it up.
Food safety advice:
- Make sure to properly store any leftover salad in the fridge to prevent foodborne illness.
- Always wash your hands and any utensils used in the preparation of this recipe to prevent cross-contamination.
Food history:
- Amplang crackers are a popular snack in Indonesia, made from fish and tapioca flour.
Flavor profiles:
- This salad is sweet, salty, and tangy with a crunchy texture from the amplang crackers and peanuts.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish at a BBQ or potluck.
Related Categories
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Region: Indonesian