Vietnamese Shrimp and Couscous Salad

Votes: 3

Photo of the dish: Food writer Kitty Morse

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Vietnamese salad with shrimp and couscous - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

1 cup couscous
225 g of medium-sized boiled and coarsely chopped shrimp
1 and 1/3 cups boiling water
1 very large fish stock cube (available at Asian markets)
1 tbsp. l. peanut butter
20 sprigs finely chopped fresh cilantro (about 2 tablespoons)
30 finely chopped fresh mint leaves (about 2 tablespoons)
2 medium-sized carrots, peeled and cut into strips
1 medium-sized cucumber, peeled, seeded and cut into strips
6 thinly sliced green onions (with green tops)
1/2 head of Chinese cabbage, finely shredded
1/2 cup (about 110 g) coarsely chopped, salted, dry-roasted peanuts
Fresh coriander and mint leaves for garnish

Salad dressing

1 crushed clove of garlic
1 teaspoon of crushed ginger root
6 tablespoons fresh lime juice
3 tablespoons of sugar
2 tbsp. l. peanut butter
2 tablespoons Vietnamese Nuoc mam fish sauce
1 teaspoon hot pepper flakes

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

For cooking shrimp, rinse them under running water. In a medium saucepan, bring 4 cups of water and 2 bay leaves to a boil. Add the shrimp and cook until pink, 4-5 minutes. Drain and let cool. Discard the bay leaves. Peel and devein the shrimp.
To prepare the dressingIn a 1/2-quart jar, combine the garlic, ginger root, lime juice, sugar, peanut butter, fish sauce, and hot pepper flakes (if using). Shake well.

To prepare the saladIn a medium saucepan over medium heat, bring the water, bouillon cube, and peanut butter to a boil. Stir in the couscous. Remove from the heat. Stir once. Cover the pan and let stand until the couscous is tender, 12-15 minutes. Let cool. Stir in half the cilantro, half the mint, and half the peanuts.

In a large bowl, combine the carrots, cucumber, onion, cabbage, and the remaining cilantro and mint. Add the dressing and mix thoroughly.

Divide the couscous among 6 dinner plates, portioning them evenly. Top with the vegetable mixture and shrimp. Garnish with the remaining peanuts, cilantro, and mint leaves. Serve at room temperature.

Categories:

recipe / Salads / Salads with pasta and cereals / Salads with fish / Sauces / Salad dressings / Vietnamese cuisine

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