Executive Chef David Dandridge, Teatro restaurant, Park Rotana Abu Dhabi
Ingredients
100g chilled and cleaned shrimp, peeled, tail on
30g roasted crushed peanuts
10g dried shrimp, slightly soaked
For the salad
100g raw shredded green mango (julienne)
80g raw shredded (julienne) green apple
60g cherry tomatoes cut into halves
5g fresh coriander leaves
For the dressing
10ml Thai fish sauce (nam Pla)
10g palm sugar
10ml fresh lemon juice or limes
10g tamarind paste
5g chopped red chili
Method
- In a large bowl combine all the ingredients for the dressing to a smooth emulsion
- Add the raw salad ingredients and mix well. Leave for five minutes for the dressing to infuse with the salad
- Add the soaked dry shrimps and the chilled shrimp. Combine well and leave for a further two minutes
- Arrange on a serving plate, then sprinkle with the crunchy crushed peanuts and serve
