Follow the Flavor

Image courtesy of Heather Sten.

When it comes to this tasty Vietnamese shrimp salad, Heather Sten suggests following the flavor that feels right to you. The New York-based photographer’s family recipe is rich; it tells a story, much like her portraits do, brimming with persona and radiance. Sten recalls the thrill of watching prawn crackers puff in the oven as a child while preparing this refreshing salad with her mother and grandmother. She tells Family Style: “I omit the usual julienned carrots because it introduces a sweetness that I’m not particularly fond of, but please add them if that’s your thing!”

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Ingredients

• 1 lb peeled & cooked shrimp
• 1/2 red onion
• 1 cucumber
• 1 jalapeno, serrano, or thai chili 
• Cilantro
• Mint
• Juice from one lemon
• Juice from one lime
• 4 tablespoons fish sauce
• 1 tablespoon warm water
• 1 tablespoon sugar
• Chopped peanuts
• Uncooked prawn crackers 
• White pepper

Instructions

1. Cut cucumber, red onion, and chili into thin slices (I usually like to mandolin them). Take about half of a cilantro bunch and chop, including the stems. Remove mint leaves and roughly chop.
2.  In a large bowl, mix together the dressing: first, warm water and sugar into the bowl so the sugar dissolves. Then mix the lemon and lime juices, fish sauce, and a dash (or two or three) of white pepper.
3. Put shrimp, cucumber, red onion, chili, cilantro, and mint into the large dressing bowl and mix. Put in the fridge to marinate for at least an hour. (This tastes more amazing the next day, so feel free to marinate overnight!)
4.  Fry prawn crackers and follow directions on the package.
5. Once you’re ready to serve, top the salad with chopped peanuts and fresh mint leaves.
6. Put a little bit of the salad onto the cracker and indulge in the wonderful crackly sound.