1/10/2010
Caramelized Shallots and Shrimp "Salad"
Modified rom "Healthy Thai Cooking", p. 63

1 c steamed rice

1 huge shallot, cut into 1/2 inch pieces
1 tbsp sugar
1 tbsp rice vinegar
1 tbsp peanut or vegetable oil (try some sesame oil next time?)

20 cooked jumbo shrimp
1 tbsp fish sauce

2 tsp green peppercorns (maybe next time use a few more peppercorns, and crack them)
2 handfuls of cilantro leaves, coarsely chopped
3 tbsp hot water
2 tsp finely chopped lemongrass (optional)
1 lime, peeled, finely diced (original recipe left skins on, which was a little too bitter for us, but still definitely edible.  needs to be a way to candy the skins, then can leave them in)
(maybe next time add a little more sugar in this last step, especially if leaving the skins on the lime)

In COLD wok, add first four ingredients.  Careful of the reaction of the vinegar and hot oil.  Turn on heat to low, cook for 12-15 minutes to caramelize shallots.

Add shrimp and fish sauce, heat for 1 minute.

Add last five ingredients, turn off heat, stir to combine.

Serve immediately, or at room temperature, or over rice.