Shrimp And Lychee Salad - cooking recipe

Ingredients

None None FOR THE DRESSING
1/4 cup rice vinegar
2 tbsp grated palm sugar or packed dark brown sugar
1 None small clove garlic, finely chopped
None None Good pinch of red pepper flakes
1/2 large lime, juiced
2 tsp fish sauce
None None FOR THE SALAD
1/4 cup peanut oil
4 None shallots, thinly sliced
18 None large cooked shrimp, peeled and deveined, tails intact
24 None lychees, peeled
3/4 cup cilantro leaves
1/2 cup mint leaves
3/4 cup roasted peanuts, coarsely chopped
2 None bird's eye chili peppers, seeded and thinly sliced

Preparation

For the dressing, combine rice vinegar and palm sugar in a small saucepan on high heat. Bring to a boil. Add garlic and red pepper flakes; remove from heat. When cool, stir in lime juice and fish sauce. Season to taste.
Heat oil in a large skillet on high heat. Cook shallots for 4-5 mins, stirring constantly, until golden and crisp. Remove and drain on paper towel. Cool oil.
On a large platter, combine shrimp, lychees and herbs. Drizzle with 1 tbsp of the reserved oil and dressing. Sprinkle with roasted peanuts, chili peppers and shallots. Serve.