Thai shrimp salad with cucumber and celery

Ingredients for 3 servings:

• 300 g shrimp(s), medium-sized, peeled
• 1 small cucumber(s), halved, thinly sliced ​​OR:
• ½ cucumber(s) (country cucumber), peeled, pitted, thinly sliced
• 2 pcs celery sticks, Thai, in 2.5 cm long pieces
• ½ tbsp lemongrass, very finely chopped
• 5 shallots, Thai, in fine wedges OR:
• 3 small onions, red, finely sliced
• 5 spring onions, Thai, in 2.5 cm long pieces
• 1 handful of coriander leaves, with stems, cut into thin strips
• 15 mint leaves, roughly chopped
• 3 tbsp fish sauce
• 80 ml lime juice
• 1 tbsp palm sugar
• 2 large chili peppers, Thai, red, with or without seeds, cut into thin strips
• 2 medium-sized garlic cloves, finely chopped
• Coriander leaves, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prepare the vegetables and place them in a bowl. Prepare the dressing. Chop the herbs. Meanwhile, bring some lightly salted water to a boil for the shrimp. Add the shrimp, bring to a boil briefly, reduce the heat to low, and let stand for 2-3 minutes. Drain in a sieve. Mix all ingredients; the shrimp should still be warm. Season to taste with lime juice, palm sugar, and fish sauce, if desired. Arrange on a platter. Garnish with the coriander leaves and serve immediately. Note: Remove the outer leaves from the lemongrass until the thick, lower stem is just cream-colored. First cut very thin slices from this part and then chop them finely. If you want the salad spicier, use Thai chilies (prik kee noo) in the desired amount.