Nộm Sứa Tôm (Jellyfish and Shrimp Salad)
85% chuẩn vị · Vietnamese
A delightful variation of jellyfish salad, this version incorporates succulent shrimp for added protein and flavor, alongside the signature crunchy jellyfish and fresh herbs.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Jellyfish (prepared, salted)200g
- Shrimp200g, peeled and deveined
- Cucumber1 medium
- Red cabbage1/2 cup, shredded
- Carrot1/2 medium, shredded
- Mint leaves1/4 cup, chopped
- Thai basil1/4 cup, chopped
- Lime juice3 tbsp
- Fish sauce2 tbsp
- Sugar1 tbsp
- Garlic1 clove, minced
- Chili1/2, thinly sliced (optional)
- Toasted sesame seeds1 tbsp
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the jellyfish as described in the traditional recipe (rinse, blanch, ice bath, drain, slice).
- 2
Boil or steam the shrimp until pink and cooked through. Drain and let cool. If large, slice in half.
- 3
Julienne the cucumber. Shred the red cabbage and carrot.
- 4
Prepare the dressing by whisking together lime juice, fish sauce, sugar, minced garlic, and chili (if using).
- 5
In a large bowl, combine the prepared jellyfish, cooked shrimp, cucumber, shredded red cabbage, shredded carrot, chopped mint, and chopped Thai basil.
- 6
Pour the dressing over the salad and toss gently to combine. Allow to marinate for 5-10 minutes.
- 7
Serve the salad on a plate, garnished with toasted sesame seeds.
