Thai shrimp appetizer spoons

 

These super tasty shrimp amuse bouches are healthy, easy to make and stunning ... if you remember to garnish them with coriander leaves, which I obviously forgot in the heat of the moment. We enjoyed them with a glass of champagne before the Christmas Eve tasting menu. I stole this mouth-watering recipe from the blog www.sprinklesandsprouts.com 

The fresh shrimp salad is topped with crispy onions and roasted peanuts to give it some crunch. The dressing is made with lime juice, fish sauce and sugar. I also added a bit of yuzu soy sauce.

Ingredients for 26 spoons:

1/2 of a big cucumber

2 green onions

1 long red chili

2 tbsp lime juice

2 tsp fish sauce (I probably used a little bit more)

2 tsp sugar

26 big shrimp or 52 regular size shrimp (ready cooked)

2 tbsp roasted peanuts (I used store-bought salted & roasted)

2 tbsp fried onions (can be bought in Asian stores)

cilantro leaves to serve

Instructions:

1. Cut the cucumber into batons and remove the seeds. I peeled the cucumber first. Then chop the batons into small dice and place in a non-metallic bowl.

2. Thinly slice the green onions and add them to the bowl.

3. Finely chop the deseeded red chili, then add it to the bowl with the cucumber and onion.

3. Mix the lime juice, fish sauce and sugar together and stir until the sugar has dissolved.

4. Taste your dressing and adjust to your preference. At this point I added some yuzu.

6. Pour the dressing over the salad and stir to combine.

7. Place a heaped teaspoon of the cucumber mixture into each spoon and top with a shrimp. 

8. Sprinkle over some roasted peanut, crispy onion and garnish with a cilantro leaf.

 I made my crispy fried onions by following this outstanding recipe:

https://butteroverbae.com/how-to-make-crispy-fried-onions