Shrimp, peeled and deveined
Water for blanching shrimp
Fish sauce
Lime juice
Palm sugar
Chili paste
AJI-NO-MOTO®
Lemongrass, sliced
Shallot, sliced
Kaffir lime leaf, sliced
Bird eye’s chili, thinly sliced
Mint used for garnishing.
1. Add shrimp in boiling water until they are blanched well. Drain and leave them.
2. Prepare salad dressing by mixing fish sauce, lime juice, palm sugar, chili paste and AJI-NO-MOTO® in a bowl. Stir them well.
3. Add cooked shrimp, lemongrass, shallot, kaffir lime leaves and bird eye’s chili.
4. Mix them well and garnish with mint before serving.
See more umami menu and can easily do by yourself.
Back