Exotic Shrimp Slaw



I love simple, well executed food. At least at home. This is a slaw of sweet and crunchy fruits, bitter and crunchy vegetables, juicy shrimps, topped with pecans, and dressed with a balanced fish sauce mingle. Refreshing, light, easy, and healthy.


I like to marinate the shrimps in a mix of fish sauce, lime zest, and sugar for a few hours before cooking them in a hot pan with a little olive oil for 1 minute on each side. You don't want a lot of marinade. Barely enough to coat them. For 10 shrimps I used 1 tbsp of fish sauce, the zest from 1 lime, and 1 tsp of sugar. Make sure you dissolve the sugar in the fish sauce before coating the shrimps.


For the sauce, shake well in a lidded jar:

  • Fish sauce, 2 volumes

  • Lime Juice, 1 volume

  • Rice Vinegar, 1 volume

  • Sugar, 1 volume

  • Olive Oil, 1 volume

  • Sesame Oil, 1 volume

For the slaw, mix in a bowl:

  • Radicchio, thinly shredded

  • Spring onions, white and green parts, very thinly cut

  • Mango, in thin stripes

  • Green apple, washed, not peeled, and thinly cut

  • Carrot, peeled in thin strips

  • Coriander, fresh leaves, whole or thinly cut

  • Raisins

Dress and gently massage with your hands right before serving. You don't want the slaw sitting in the dressing, it will soften very quickly. And also you don't want a lot of dressing. The massaging will evenly distribute a small amount of the dressing, and still keep the slaw crunchy. So, for 2 generous portions of slaw, you want about 2 tbsps of the dressing.


Finally, sprinkle on top:

  • Pecan nuts, crushed