Chinese Shrimp and vegetable salad

Indulge in a refreshing and vibrant Cold Shrimp and Vegetable Salad that's bursting with flavors and textures. Succulent shrimp, crunchy julienned vegetables such as lotus roots, broccoli , cheery tomatoes, mushrooms, and my favorite vegetable: Wo sun-Celtuce, you can use any vegetable you love, if you are a vegan just don't add any seafood! This combo with a zesty, spicy sauce come together in this delightful dish. Perfect for a light lunch or a refreshing appetizer, this salad is a delightful balance of seafood and veggies, enhanced by a tantalizing combination of garlic, chili, and Sichuan peppercorn. With a touch of lime and cilantro for freshness, this salad is a harmonious blend of cool, spicy, and savory notes. Enjoy the crisp and invigorating flavors of this Cold Shrimp and Vegetable Salad for a satisfying and flavorful meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• Assorted vegetables (such as cucumber, bell peppers, carrots), julienned
• 2 green onions, cut into 2-inch sections
• 1-inch piece of ginger, sliced
• 1 tablespoon cooking wine
• For the sauce:
• 5 cloves garlic, finely chopped
• 1 teaspoon chili pepper powder
• 1 teaspoon Sichuan peppercorn
• 1 tablespoon sesame oil
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 fresh red peppers, finely chopped
• Lime slices, for garnish
• Fresh cilantro, for garnish
• Cold water or stock, as needed

Instructions:

• Fill a pot with water and add the green onions, ginger, and cooking wine. Bring it to a boil.
• Add the shrimp to the boiling water and cook until they turn pink and are cooked through. This usually takes about 2-3 minutes. Remove the shrimp from the water and set them aside.
• In a small bowl, prepare the sauce. Combine the chopped garlic, chili pepper powder, Sichuan peppercorn, Pour over hot oil then add sesame oil. Set it aside.
• In another bowl, mix the light soy sauce, dark soy sauce, oyster sauce, vinegar, salt, and sugar. Stir until the sugar and salt have dissolved.
• Add the chopped fresh red peppers, lime slices, and cilantro to the sauce mixture. Mix well.
• Gradually pour in cold water or stock, mixing continuously, until the sauce reaches the desired consistency. The sauce should be flavorful but not too thick.
• Arrange vegetables on a large plate, creating a bed for the shrimp.
• Place the cooked shrimp on top of the bed of vegetables.
• Pour the prepared spicy sauce over the shrimp and vegetables, evenly coating everything.
• Allow the dish to sit at room temperature for about 30 minutes to let the flavors meld and the dish to cool down.
• Once the dish has marinated and cooled, serve it cold, garnished with lime slices and fresh cilantro.

Enjoy your refreshing and flavorful Cold Shrimp with Vegetables!