Imperial Roll-Style Grilled Shrimp Salad
This salad has everything to please when the temperature rises: freshness, ease of execution and quick cooking. Bonus? This is a simplified version of a well-known dish. The salad includes all the ingredients you love in spring rolls: grilled shrimp, cucumber, mint leaves and vermicelli. All that’s left to do is to assemble—not roll!—and savour.
Ingredients
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp (30 ml) toasted sesame oil
- 1 tsp (5 ml) sambal oelek
- 1 tsp fresh ginger, finely grated
- 1 lime, zest finely grated and juiced
- 1 lb (450 g) medium shrimp (20-30), shelled with tails intact
- 1 red onion, thinly sliced
- 1/2 lb (225 g) rice vermicelli
- 3 cups (180 g) iceberg lettuce, thinly sliced
- 2 Lebanese cucumbers, cut into half-moons
- 1/4 cup (10 g) mint leaves
- 1 lime, quartered
Instructions
- In a large bowl, whisk together all of the ingredients. Set aside.
This salad has everything to please when the temperature rises: freshness, ease of execution and quick cooking. Bonus? This is a simplified version of a well-known dish. The salad includes all the ingredients you love in spring rolls: grilled shrimp, cucumber, mint leaves and vermicelli. All that’s left to do is to assemble—not roll!—and savour.