Dish of Water Spinach & Shrimp Salad
(click to enlarge)

Water Spinach & Shrimp Salad


Vietnam   -   Nom Rau Muong
Serves:
Effort:
Sched:
DoAhead:  		 4 salad
**
30 min
Hours		 Legal in California, Water Spinach (Ong Choy, Pak Bung) is banned in many US States. This flavorful salad fully exploits the contrast between its wilted leaves and crunchy stems, as well as its affinity for shrimp.

1
4
------
2-1/2
1
1
1
1/2
------
1-1/2
#
oz
---
T
t
T
t
T
---
T
Pak Bung (1)
Shrimp
-- Dressing
Lime Juice
Shrimp Paste (2)
Fish Sauce (3)
Palm Sugar
Water
-- Garnish
Toasted Sesame (4)  
Do Ahead:   -   (10 min)
  1. Dry roast SESAME SEEDS until light golden.
Make:   -   (30 min)
  1. Wash WATER SPINACH. Working with small bunches, remove spoiled leaves and discard stems larger than 1/4 inch diameter. Cut off and discard a couple inches at the bottom and then cut into lengths of about 3 inches.
  2. Bring some water to a boil and cook SHRIMP just until done, about 1-1/2 minute depending on size. Rise with cold water and cut into 2 or 3 pieces depending on size, or leave very small shrimp whole. Chill in refrigerator until needed.
  3. Bring plenty of water to a boil over high heat and stir in Water Spinach. Cook stirring a bit for just 1-1/2 minutes. Drain and immediately refresh with cold water.
  4. Squeeze Water Spinach to remove as much water as you can and chill in refrigerator until needed.
  5. Mix all Dressing items.
  6. Mix together Water Spinach, Shrimp and Dressing. Garnish with toasted sesame seeds and serve.
NOTES:

  1. Pak Bung:

      [Ong Choy, Water Spinach, Swamp Cabbage]   Sold in California as Ong Choy, this vegetable is very popular with all Southeast Asian cultures, but is a controled substance in some states. In California it can be produced by licensed growers and transported without a permit. For details see our Water Spinach page.

  2. Shrimp Paste

      Thai or Vietnamese. For details see our Shrimp Sauce / Paste page.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. Sesame Seeds, Toasted:

      These are an essential item for Chinese, Southeast Asian, Japanese and Korean cooking, so should always be on hand for these cuisines. They are available already toasted in Asian markets, but are better and more reliable freshly made at home. See our easy recipe Toasted Sesame Seeds. Sealed in an air tight jar, away from heat and sunlight, they will keep for several months.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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