Ingredients: For The Salad 6 cups water 1 teaspoon salt 500 grams giant fresh shrimp, peeled and deveined 5 thinly sliced hot chilies 4 stems very thinly sliced lemon grass 3 thinly sliced shallots ¼ cup mint leaves, roughly torn ¼ cup fresh coriander leaves, roughly chopped 2 shredded kaffir lime leaves For The Dressing 3 tablespoons fresh squeeze lime juice 3 tablespoons fish sauce 2 tablespoons white syrup 3-5 fresh Thai bird’s-eye chilies, thinly chopped To Make The Dressing In a small bowl, stir to combine all the dressing ingredients until mixed. Adjust the seasoning to taste if necessary. Set aside. To Make The Salad

1. In a large saucepan over high heat, bring the water and salt to a boil.
2. Add the shrimp and blanch just until barely pink but only partially cooked, about 1 minute if fresh, 2-3 minutes if frozen. Drain and set aside.
3. Toss the shrimp in the dressing while still warm, and let sit for 2 to 3 minutes. Toss with the lemongrass, shallot, kaffir lime leaves, coriander leaves, and mint leaves, before serving.

Note: You can make this salad with scallop, squid, fish, or thinly sliced beef instead of shrimp. Serves 4