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Sri Lankan Sambal Shrimp Salad with Green Beans, Jicama, Honeydew, and Peaches

Home/Sri Lankan Sambal Shrimp Salad with Green Beans, Jicama, Honeydew, and Peaches

Sri Lankan Sambal Shrimp Salad with Green Beans, Jicama, Honeydew, and Peaches

Pair with 2015 Brooks Orchard Fold Vineyard Riesling

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SAMBAL

  • 1/2 cup unsweetened shredded coconut
  • 4 Fresno chiles, deseeded
  • 2 limes, zested, juice reserved
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil

In a skillet toast the coconut until lightly browned. Set aside to cool. In a food processor place the chiles, lime zest, and brown sugar. Pulse to combine into a paste. Add the fish sauce, salt and lime juice. Pulse to combine. Slowly add the oil to emulsify.

SALAD

  • 2 cups of green beans, balanced
  • 2 cups of honeydew melon, sliced
  • 2 peaches, cut in wedges
  • 1/2 cup of basil leaves, torn
  • 1/2 of a jicama, thinly julienned
  • 12 large shrimp, cooked, cut in half
  • Olive oil
  • Salt

In a bowl add all of the salad ingredients. Drizzle with a little olive oil and a few inches of salt. Toss to coat.

Divide the salad mixture among 4 plates, drizzle with the sambal on top.

Serves 4 generously

2017-07-09T16:28:56+00:00