Shrimp Cucumber Salad (Gỏi Tôm Dưa Leo)
Shrimp Cucumber Salad (Gỏi Tôm Dưa Leo)
Ingredients
For the Salad
- 600 grams fresh shrimp
- 300 grams cucumber, peeled and chopped
- 1 shallot, thinly sliced
- 1/2 red onion, thinly sliced
- 1 bunch cilantro, leaves cut into 1cm pieces, stems reserved for the dressing
- 200 grams cherry tomatoes, halved
For the Dressing
- 1 bunch cilantro stems, reserved from salad cilantro
- 2 mild red chilies
- 3-4 garlic cloves
- 2 tablespoons fish sauce
- 1 tablespoon ketchup
- 1/2 tablespoon chicken bouillon
- 1 teaspoon black pepper
- 3 teaspoons sugar
- 1 small lime, for juicing, for garnish
For Serving
- as needed fried shallots
Instructions
- 1
Bring a pot of water to a rolling boil. Add the 600 grams of fresh shrimp and blanch for 90 seconds. Immediately remove the shrimp from the boiling water, drain thoroughly, then devein and peel them. Set aside.
⏱️ 2 min
- 2
To prepare the dressing, combine the reserved cilantro stems, 2 mild red chilies, and 3-4 garlic cloves in a blender or food processor. Blend until a smooth paste forms.
⏱️ 3 min
- 3
Transfer the blended mixture to a small bowl. Add 2 tablespoons of fish sauce, 1 tablespoon of ketchup, 1/2 tablespoon of chicken bouillon, 1 teaspoon of black pepper, and 3 teaspoons of sugar. Stir well to combine all ingredients thoroughly.
⏱️ 2 min
- 4
In a large mixing bowl, combine the blanched and peeled shrimp, 300 grams of peeled and chopped cucumber, 1 thinly sliced shallot, 1/2 thinly sliced red onion, 200 grams of halved cherry tomatoes, and the 1cm pieces of cilantro leaves.
⏱️ 4 min
- 5
Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to ensure all components are evenly coated with the dressing.
⏱️ 2 min
- 6
Serve the Gỏi Tôm Dưa Leo immediately. Just before serving, squeeze the juice from 1 small lime over the salad and garnish with fried shallots.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Cucumber Salad (Gỏi Tôm Dưa Leo)
For the Salad
- 600 grams fresh shrimp
- 300 grams cucumber, peeled and chopped
- 1 shallot, thinly sliced
- 1/2 red onion, thinly sliced
- 1 bunch cilantro, leaves cut into 1cm pieces, stems reserved for the dressing
- 200 grams cherry tomatoes, halved
For the Dressing
- 1 bunch cilantro stems, reserved from salad cilantro
- 2 mild red chilies
- 3-4 garlic cloves
- 2 tablespoons fish sauce
- 1 tablespoon ketchup
- 1/2 tablespoon chicken bouillon
- 1 teaspoon black pepper
- 3 teaspoons sugar
- 1 small lime, for juicing, for garnish
For Serving
- as needed fried shallots
Instructions
- 1
Bring a pot of water to a rolling boil. Add the 600 grams of fresh shrimp and blanch for 90 seconds. Immediately remove the shrimp from the boiling water, drain thoroughly, then devein and peel them. Set aside.
⏱️ 2 min - 2
To prepare the dressing, combine the reserved cilantro stems, 2 mild red chilies, and 3-4 garlic cloves in a blender or food processor. Blend until a smooth paste forms.
⏱️ 3 min - 3
Transfer the blended mixture to a small bowl. Add 2 tablespoons of fish sauce, 1 tablespoon of ketchup, 1/2 tablespoon of chicken bouillon, 1 teaspoon of black pepper, and 3 teaspoons of sugar. Stir well to combine all ingredients thoroughly.
⏱️ 2 min - 4
In a large mixing bowl, combine the blanched and peeled shrimp, 300 grams of peeled and chopped cucumber, 1 thinly sliced shallot, 1/2 thinly sliced red onion, 200 grams of halved cherry tomatoes, and the 1cm pieces of cilantro leaves.
⏱️ 4 min - 5
Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to ensure all components are evenly coated with the dressing.
⏱️ 2 min - 6
Serve the Gỏi Tôm Dưa Leo immediately. Just before serving, squeeze the juice from 1 small lime over the salad and garnish with fried shallots.
⏱️ 2 min