Waterfall Shrimp Salad

Steamed Shrimp, Curry Shrimp Oil, Nam Tok Sauce, Herbs, Fried Shallots

Chef Colin Yoshimoto of Eem | Portland, OR

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Adapted by StarChefs | june 2023

INGREDIENTS

Steamed Shrimp:
25 grams salt 
12 grams sugar
25 shrimp, peeled and deveined with shells reserved

Fried Shallots:
3 cups canola oil
2 cups thinly sliced shallots

Curry Shrimp Oil:
6 dried bird's eye chiles
2 stalks lemongrass, trimmed and thinly sliced 
1-inch knob galangal, thinly sliced
½ cup shallots, thinly sliced
¼ cups garlic, thinly sliced
1 tablespoon turmeric powder

Nam Tok Sauce:
⅓ cup lime juice 
⅓ cup fish sauce
2 tablespoons white sugar
1 tablespoon chile powder

To Assemble and Serve:
Yield: 1 serving
¼ cup pomelo, peeled and hand torn
1 tablespoon brunoise shallots
2 tablespoons dill, torn
2 tablespoons julienned culantro
¼ cup mint, torn
1 tablespoon toasted rice powder 

METHOD

For the Shrimp:
In a large nonreactive container, combine salt, sugar, and 500 milliliters water. Using an immersion blender, blend until salt and sugar are fully dissolved. Add shrimp and brine 30 minutes. Strain and transfer shrimp to a sheet tray. Using a steamer, steam shrimp 90 seconds. Cut shrimp into 1-inch pieces and refrigerate. 

For the Fried Shallots:
In a heavy bottomed pan over high flame, heat oil. Add shallots and fry until golden brown, stirring constantly. Using a slotted spoon, remove shallots and transfer to a paper towel-lined sheet tray. Set aside. Transfer frying oil to an airtight container and reserve.

For the Curry Shrimp Oil:
In a saucepan over medium-high flame, heat 4 cups reserved Fried Shallot oil to 275°F. Add 4 cups reserved shrimp shells and fry until cooked through and a toasted aroma develops. Using a slotted spoon, remove shells and reserve. Repeat process with chiles, then again with the lemongrass, galangal, shallots, and garlic. Transfer oil, all reserved solids, and turmeric powder to a Vitamix blender. Blend on high speed 2 minutes. Strain, transfer to an airtight container, and refrigerate.

For the Nam Tok Sauce:
In a mixing bowl, combine all the ingredients and 3 tablespoons Curry Shrimp Oil. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a mixing bowl, toss Steamed Shrimp with pomelo, herbs, rice powder, and 3 tablespoons Nam Tok Sauce. Transfer mixture to a shallow serving bowl and top with 2 tablespoons Fried Shallots and 2 teaspoons Curry Shrimp Oil.

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