Peranakan Spicy Shrimp Salad

Ingredients

In this adaptation of Aguachile to Peranakan cuisine, we incorporate the unique flavors and ingredients of Peranakan cuisine. Instead of using lime juice, we use calamansi juice, which is a citrus fruit commonly used in Peranakan cooking. Additionally, we add a touch of belacan (shrimp paste) to enhance the umami flavors. The salad is garnished with fresh herbs like laksa leaves and torch ginger flower, which are commonly used in Peranakan dishes. We alse have the original recipe for Aguachile, so you can check it out.

• 500g (1.1 lb) fresh shrimp, peeled and deveined 500g (1.1 lb) fresh shrimp, peeled and deveined
• 1 cup (240ml) calamansi juice 1 cup (240ml) calamansi juice
• 2 tablespoons belacan (shrimp paste) 2 tablespoons belacan (shrimp paste)
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• Laksa leaves, for garnish Laksa leaves, for garnish
• Torch ginger flower, for garnish Torch ginger flower, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine calamansi juice, belacan, chopped red chilies, sugar, and salt.
2. 2.
   Add the peeled and deveined shrimp to the marinade and let it sit for 15 minutes.
3. 3.
   Heat a grill or grill pan over medium-high heat.
4. 4.
   Grill the marinated shrimp for 2-3 minutes on each side until cooked through.
5. 5.
   Remove the shrimp from the grill and let them cool slightly.
6. 6.
   In a serving bowl, arrange the sliced cucumber and red onion.
7. 7.
   Place the grilled shrimp on top of the cucumber and onion.
8. 8.
   Garnish with laksa leaves and torch ginger flower.
9. 9.
   Serve the Peranakan Spicy Shrimp Salad chilled.

Treat your ingredients with care...

• Calamansi juice — If you can't find calamansi juice, you can substitute it with a mixture of lime and orange juice for a similar tangy flavor.
• Belacan (shrimp paste) — Toast the belacan in a dry pan for a few minutes before using it in the marinade to enhance its aroma and flavor.
• Laksa leaves — If you can't find laksa leaves, you can substitute them with Thai basil or cilantro for a fresh herbal taste.
• Torch ginger flower — If torch ginger flower is not available, you can omit it or substitute it with sliced red bell pepper for a pop of color.

Tips & Tricks

• For an extra kick of spiciness, add a few slices of bird's eye chili to the marinade.
• Make sure to not overcook the shrimp to maintain their tender texture.
• Serve the salad chilled to enhance the refreshing flavors.
• Adjust the amount of chili according to your spice preference.
• Feel free to add other vegetables like cherry tomatoes or lettuce for additional crunch and color.

Serving advice

Serve the Peranakan Spicy Shrimp Salad as an appetizer or a light meal. It pairs well with steamed rice or as a filling for lettuce wraps.

Presentation advice

Arrange the grilled shrimp on top of the sliced cucumber and red onion in an aesthetically pleasing manner. Garnish with laksa leaves and torch ginger flower to add a pop of color and freshness.