Dried Shrimp Salad Recipe

Dried shrimp: Small, sun-dried shrimp that add a concentrated seafood flavor to dishes.

Cucumber: A refreshing, hydrating vegetable that adds crunch.

Carrot: Adds sweetness and a vibrant color to the salad.

Red onion: Provides a sharp, tangy flavor that balances the sweetness of the carrot.

Lime juice: Adds acidity and brightness to the dressing.

Fish sauce: A salty, savory condiment made from fermented fish, essential in many Asian dishes.

Sugar: Balances the acidity and saltiness in the dressing.

Cilantro: Fresh herb that adds a burst of flavor and color.

When preparing the dried shrimp, make sure to soak them in warm water for about 10 minutes to rehydrate them properly. This step not only softens the shrimp but also helps to remove any excess salt, ensuring a balanced flavor in your salad. After soaking, drain the shrimp well and pat them dry with a paper towel to avoid adding extra moisture to the dish.

• dried shrimp - Substitute with canned tuna: Canned tuna provides a similar umami flavor and protein content, making it a suitable replacement.

• dried shrimp - Substitute with anchovies: Anchovies offer a salty, savory taste that can mimic the flavor profile of dried shrimp.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative to cucumber.

• carrot - Substitute with daikon radish: Daikon radish has a similar crunch and can add a slightly peppery flavor to the salad.

• red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to red onions, which can be a pleasant variation.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• fish sauce - Substitute with soy sauce: Soy sauce provides a salty, umami flavor that can mimic the taste of fish sauce, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor of the salad.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace the herbaceous quality of cilantro.

• To store your dried shrimp salad, first ensure it is placed in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad should be consumed within 2-3 days to enjoy its optimal flavor and texture.
• If you plan to keep the salad for longer, consider storing the dressing separately. This will prevent the vegetables from becoming soggy. Simply mix the dressing with the salad just before serving.
• For freezing, note that the texture of the vegetables may change upon thawing. If you still wish to freeze, place the dried shrimp and vegetables in separate freezer-safe bags. The dressing can be stored in a small airtight container.
• Label each container or bag with the date of storage to keep track of its freshness.
• When ready to use, thaw the dried shrimp and vegetables in the refrigerator overnight. Combine with the dressing just before serving to maintain the best texture and flavor.
• Avoid reheating the salad as it is best enjoyed cold.

• Gently warm the dried shrimp in a skillet over low heat for a few minutes, ensuring they don't become too crispy or overcooked.
• Refresh the cucumber and carrot by briefly soaking them in ice water for a few minutes to regain their crunch before adding them back to the salad.
• For the red onion, you can lightly sauté it in a pan with a tiny bit of olive oil to soften it, if desired.
• Re-mix the lime juice, fish sauce, and sugar dressing to ensure it's well combined, and drizzle it over the salad just before serving.
• Garnish with freshly chopped cilantro to enhance the flavor and presentation.

• Mixing bowl: A large bowl used to combine the shrimp, cucumber, carrot, and red onion.

• Small bowl: A smaller bowl used to mix the lime juice, fish sauce, and sugar for the dressing.

• Knife: Essential for slicing the cucumber, julienning the carrot, and thinly slicing the red onion.

• Cutting board: A surface to safely chop and prepare the vegetables.

• Measuring cups: Used to measure out the soaked dried shrimp, cucumber, and carrot.

• Measuring spoons: Used to measure the lime juice, fish sauce, sugar, and chopped cilantro.

• Colander: Used to drain the soaked dried shrimp after they have been soaked in warm water.

• Tongs or salad tossers: Useful for tossing the salad to ensure the dressing is evenly distributed.

• Serving plate or bowl: The final dish will be served in this.

Pre-soak the shrimp: Soak the dried shrimp in advance and store them in the fridge to save time when preparing the salad.

Use a mandoline: Speed up slicing the cucumber and julienning the carrot by using a mandoline slicer.

Pre-make the dressing: Mix the lime juice, fish sauce, and sugar ahead of time and store in a jar for quick assembly.

Batch prep vegetables: Slice and julienne extra vegetables and store them in airtight containers for future use.

Chop cilantro in bulk: Chop a large bunch of cilantro at once and store it in the fridge to use as needed.