Shrimp And Coconut Salad - cooking recipe

Ingredients

16 medium shrimp, unpeeled
1/2 cup grated fresh coconut
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 large shallots, peeled and sliced
1 large red chili pepper, seeded and sliced
1 stalk lemongrass (white part only), thinly sliced
2 None kaffir lime leaves, finely shredded
2 tsp peanut oil
None None Salad greens and lime slices, to serve
None None FOR THE DRESSING
2 tbsp lime juice
2 tsp palm sugar
1 tsp fish sauce
1 clove garlic, finely chopped
1 small chili pepper, seeded and sliced

Preparation

Bring a saucepan of salted water to a boil. Add shrimp and cook for 2 mins or until shrimp turn pink. Remove shrimp with a slotted spoon and peel when cool enough to handle.
For the dressing, place all ingredients into a bowl. Stir to dissolve palm sugar. Add shrimp and let stand 10 mins to marinate.
Add the coconut, mint, cilantro, shallots, chili pepper, lemongrass, lime leaves and peanut oil to shrimp. Toss to combine.
To serve, place a bed of salad greens on each plate. Top with the shrimp salad and garnish with lime slices.