This fanciful offshoot of shrimp cocktail is perfect for the bar crowd or as an appetizer. Served cold, this dish features layers of Cucumber Salad, mung bean noodles and Marinated Tomatoes topped with grilled shrimp and an Almond Satay Sauce.
3 lb. cucumbers, thinly sliced
8 oz. carrots, julienned
9 oz. red onions, thinly sliced
1 tbsp. salt
3 cups rice vinegar
12 oz. sugar
1⁄2 cup lime juice
1⁄3 cup fish sauce
3 tbsp. brown sugar
1 tbsp. nam prik pao (Thai chili jam)
1 lb. 2 oz. tomatoes, diced
Almond Satay Sauce:
1⁄4 cup canola oil
1 oz. garlic, minced
4 tsp. grated gingerroot
2 tbsp. Thai red curry paste
1 1⁄2 cups coconut milk
1 1⁄2 cups roasted almond butter
1⁄2 cup chicken broth
1⁄2 cup fish sauce
1⁄4 cup honey
2 tbsp. rice vinegar
3 lb. shrimp, shelled, deveined
1⁄2 cup canola oil
6 cups lettuce chiffonade
1⁄4 cup chopped mint
12 cups cooked mung bean noodles, chilled
1⁄4 cup chopped cilantro
1 1⁄2 cups chopped, toasted almonds
1. For cucumber salad: Toss cucumbers, carrots, onions, and salt. Let stand 5 min.
2. Whisk vinegar and sugar; pour over cucumbers. Chill.
3. For marinated tomatoes: Whisk lime juice, fish sauce, sugar, and nam prik pao. Add tomatoes; stir to coat. Chill.
4. For almond satay sauce: In saucepan, heat oil. Cook garlic, ginger, and curry paste until soft. Add coconut milk; simmer 1 min. Add remaining ingredients; whisk until smooth. Cover and chill. Before using, whisk in 1⁄2 cup water to thin sauce.
5. Per order: Toss 3 shrimp with 1 tsp. oil. Grill 3 min., turning once. Split shrimp in half.
6. Layer lettuce, tomatoes, mint, noodles, cucumber salad, and cilantro in parfait glass. Repeat layers; top with satay sauce, shrimp, and almonds.