Goi Tom (Grilled Shrimp Salad)

By Moira Hodgson

Published July 29, 1995

Total Time
30 minutes
Rating
4(15)
Comments
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Featured in: FOOD; Flavor and Texture in Vietnamese Salads

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Ingredients

Yield:4 servings

  • 8 to 10 jumbo shrimp

  • 1 clove garlic, minced

  • 3 shallots, chopped

  • 4 tablespoons vegetable oil

  • 1 seedless cucumber

  • 1 carrot

  • 1 cup daikon radishes

  • 1 small red onion, sliced

  • Add coarse salt and freshly ground pepper to taste

  • ½ cup fresh basil leaves, coarsely chopped

  • 1 tablespoon fresh mint leaves, coarsely chopped

  • 2 tablespoons unsalted roasted peanuts

FOR THE DRESSING

  • 1 tablespoon coarse salt

  • 2 tablespoons Asian fish sauce

  • 1 tablespoon sugar

  • 2 tablespoons garlic, minced

  • 4 tablespoons olive oil

  • 2 tablespoons finely chopped, fresh chili peppers

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 18 milligrams cholesterol; 364 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 30 grams fat; 4 grams fiber; 801 milligrams sodium; 6 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shell and devein the shrimp. Marinate them in the garlic, with one chopped shallot and two tablespoons of vegetable oil for 20 minutes. Meanwhile, fry the remaining two shallots in the remaining two tablespoons of vegetable oil.

  2. Step 2

    Thinly slice the cucumber, carrot, radishes and onion and mix them together in a bowl. Make the dressing. Combine the salt, fish sauce, sugar, garlic, oil and chili peppers and set aside.

  3. Step 3

    Preheat grill. Season the shrimp with salt and pepper to taste and one tablespoon of the chopped basil. Grill them for one to two minutes on each side and remove them when they are cooked. Be careful not to overcook or they will become tough.

  4. Step 4

    Put the cucumber and carrot mixture in the middle of each of four plates. Arrange the shrimp around, then sprinkle with the remaining chopped basil, mint, peanuts and fried shallots.

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Ratings

4 out of 5
15 user ratings
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Comments

dimmerswitch

The dressing here lacks needed acid as from lime juice or even rice vinegar. I wonder if it was an intended omission when publishing the recipe. But in particular for a SE Asian dish that acid element is essential. Also, if you can find Thai basil it is much better flavor for this kind of dish than standard (Italian) basil. Or cilantro can be subbed if you prefer it. And it benefits from substantially more fresh mint added.

dimmerswitch

The dressing here lacks needed acid as from lime juice or even rice vinegar. I wonder if it was an intended omission when publishing the recipe. But in particular for a SE Asian dish that acid element is essential. Also, if you can find Thai basil it is much better flavor for this kind of dish than standard (Italian) basil. Or cilantro can be subbed if you prefer it. And it benefits from substantially more fresh mint added.

Daryl

I agree with the comment about lime juice -would add good flavor Also, 1 tablespoon of salt is too much. Would probably start with a teaspoon

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