Spicy Thai Seafood Salad Recipes

Steps:

• To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
• Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

Steps:

• Combine garlic, green chilies, coriander, sugar, fish sauce and one-fourth cup lime juice in blender's bowl. Puree.
• Bring water to boil in a saucepan with one-fourth teaspoon salt and remaining lime juice. Poach seafood two to three minutes, or until cooked. Drain and toss in a bowl with the coriander dressing. Add pepper, scallions and red chili. Garnish with coriander leaves and serve warm or at room temperature.

Steps:

• Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
• In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
• Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
• Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

Steps:

• Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
• Drain and rinse under cold water and drain well. Place in large bowl.
• Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
• To make Thai Dressing:
• In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
• Pour over linguine, shrimp and vegetables and toss well to coat.
• Let stand 10 minutes before serving.

Steps:

• Combine the sauce ingredients and whisk until well incorporated; set aside.
• Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
• Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
• Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!