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Thai Shrimp Salad

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      Title: THAI SHRIMP SALAD
 Categories: Salads, Shellfish, Thai
      Yield: 4 Servings
 
      1 lb Large fresh shrimp
      1    Celery stalk, thinly sliced
           On the bias
  1 1/2 tb Thai fish sauce (nam pla)
  1 1/2 tb Fresh lime juice
      1 ts Sugar
      1 ts Chili oil
      2 ts Good quality peanut oil
      2    Tiny fresh Thai "bird"
           Chiles (red or green),
           Chopped, seeds
      3 c  Cloves, minced
     10 ts Leaves, chopped
      2 tb Fresh coriander leaves
      1    Cucumber, peeled, seeded,
           Sliced
           Pinch of salt
 
  Contributed to the echo by: Stephen Ceideburg This is a nice, light
  but spicy salad, typical of a lot of Thai dishes. THAI SHRIMP SALAD
  Shell and devein the shrimp, and cut in half lengthwise. Parboil the
  shrimp and celery slices for 20 seconds. Drain, and rinse under cold
  water to stop the cooking; set aside on paper towels to drain.
  
  Combine the fish sauce, lime juice, suigar and slat in a small bowl.
  Stir in the oils, chile peppers and garlic and set aside. Set aside
  the scallions, mint leaves and coriander.
  
  Arange the cucumber slices on a small platter. Toss the shrimp and
  celery with the sauce, and stir in the scallions, mint and coriander.
  Allow to set for 5 to 10 minutes, toss again, arrange over the
  cucumber slices and serve.
 
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