Shrimp And Lychee Salad

• None None FOR THE DRESSING
• 1/4 cup rice vinegar
• 2 tbsp grated palm sugar or packed dark brown sugar
• 1 None small clove garlic, finely chopped
• None None Good pinch of red pepper flakes
• 1/2 large lime, juiced
• 2 tsp fish sauce
• None None FOR THE SALAD
• 1/4 cup peanut oil
• 4 None shallots, thinly sliced
• 18 None large cooked shrimp, peeled and deveined, tails intact
• 24 None lychees, peeled
• 3/4 cup cilantro leaves
• 1/2 cup mint leaves
• 3/4 cup roasted peanuts, coarsely chopped
• 2 None bird's eye chili peppers, seeded and thinly sliced

1. For the dressing, combine rice vinegar and palm sugar in a small saucepan on high heat. Bring to a boil. Add garlic and red pepper flakes; remove from heat. When cool, stir in lime juice and fish sauce. Season to taste.
2. Heat oil in a large skillet on high heat. Cook shallots for 4-5 mins, stirring constantly, until golden and crisp. Remove and drain on paper towel. Cool oil.
3. On a large platter, combine shrimp, lychees and herbs. Drizzle with 1 tbsp of the reserved oil and dressing. Sprinkle with roasted peanuts, chili peppers and shallots. Serve.

dressing, rice vinegar, sugar, clove garlic, red pepper, lime, fish sauce, salad, peanut oil, shallots, shrimp, lychees, cilantro, mint leaves, peanuts, chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/32114 (may not work)