Thai-Style Shrimp Salad - cooking recipe

Ingredients

2 tbsp peanut oil
2 tbsp fish sauce
2 tbsp brown sugar
1 piece (3/4 inch) ginger, peeled and finely grated
1 None stalk lemongrass, white part only, finely chopped
2 cloves garlic, finely chopped
1 lb jumbo shrimp, peeled and deveined, with tails on
2 None limes, juiced
1 small cucumber, cut in strips
1 None carrot, peeled into ribbons
1/2 cup loosely packed Thai basil leaves
1/2 cup loosely packed mint leaves
1/2 cup loosely packed cilantro leaves
1 cup bean sprouts, trimmed

Preparation

Combine 1 tbsp each oil, fish sauce and brown sugar in a large bowl. Add ginger, lemongrass, garlic and shrimp and toss to coat. Cover and refrigerate 30 mins to marinate.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook shrimp 2-3 mins, until they change color and are cooked through.
For the dressing, whisk whisk lime juice, and remaining 1 tbsp each fish sauce and brown sugar in a small bowl.
In a large salad bowl, combine cucumber, carrot, herbs and sprouts. Add shrimp and dressing. Toss to coat. Serve immediately.