Water Spinach & Shrimp Salad

(click to enlarge)	Water Spinach & Shrimp Salad Vietnam - Nom Rau Muong
(click to enlarge)	Serves: Effort: Sched: DoAhead:	4 salad ** 30 min hours		Legal in California and sold as Ong Choy, water spinach is highly popular throughout Southeast Asia, but a "controlled substance" in much of the US. This flavorful salad fully exploits the contrast between wilted leaves and crunchy stems, as well as its affinity for shrimp. It can be made a few hours ahead and refrigerated.

*
*
*
*
*

1
4
2-1/2
1
1
1
1/2
-------
1-1/2

#
oz
T
t
T
t
T
---
T

Water Spinach
Shrimp, peeled
Lime Juice
Shrimp Sauce (1)
Fish Sauce (2)
Palm Sugar
Water
-- Garnish
Toasted Sesame

Dry roast SESAME SEEDS until light golden. Crush them lightly.
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.
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.
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.
Squeeze Water Spinach to remove as much water as you can and chill in refrigerator until needed.
Mix All * items to make dressing.
Mix together Water Spinach, Shrimp and Dressing. Garnish with toasted sesame seeds and serve.

NOTES:

Shrimp Sauce Thai or Vietnamese. See my Seafood Products page for details.
Fish Sauce: Thai and Vietnamese clear fish sauces are best. See my Fish Sauce page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch