Ingredients
4large celery ribs
2large carrots
2tspkosher salt
1tbspsugar,plus an additional 2 tbsp
1tbspwhite vinegar,plus an additional 1 tbsp
2large cucumbers
½lbmedium shrimp
2large garlic cloves
2red Thai chilis,or 1 medium jalapeño
¼cupAsian fish sauce
2tbsplime juice,fresh
2tbspwater
½cupsalted peanuts,roasted
Preparation
In a medium bowl, toss the celery and carrots with 1 teaspoon each of salt and sugar.
Add the vinegar and gently squeeze the vegetables with the hands to work in the seasonings. Let stand for 5 minutes.
In another bowl, toss the cucumbers with the remaining 1 teaspoon of salt; work the salt into the cucumbers. Let stand for 5 minutes.
Rinse the celery, carrots, and cucumbers under cold water and squeeze dry. Transfer the vegetables to a large bowl.
In a medium saucepan of boiling salted water, cook the shrimp for about 1 minute just until pink and curled. With a slotted spoon, transfer the shrimp to the bowl with the vegetables.
Add the squid to the water and cook for about 1 minute until opaque. Transfer to the bowl.
In a mortar, pound the garlic to a paste with the chilis, and the remaining 1 tablespoon and 1 teaspoon of sugar. Stir in the fish sauce, lime juice, and water.
Add the dressing to the bowl and toss well.
Sprinkle the peanuts over the salad and serve. Enjoy!
