Chef Chris Shepherd, Recipes, Cooking, Vietnamese Style Texas Shrimp Salad, Goi Tom, Texas Shrimp, Cucumber, Red Onion, Celery, Carrot, Daikon, Lotus root, Sambal, Fish Sauce, Fried Garlic, Mint, Vietnamese Coriander, Sugar, Lime, Shrimp Heads, Mayonnaise, Lime, Thai Chili, Salad, Entree, Appetizer, Starter, Main Course, Seafood, Houston, TX
What
Recipe for Vietnamese Style Texas Shrimp Salad from chef Chris Shepherd of Underbelly restaurant in Houston, TX.
Who
Chris Shepherd is the chef and co-owner of Underbelly in Houston, Texas.
Why
Underbelly is Chris Shepherd’s first restaurant and pays tribute to his own food journey through Houston, with a rich representation of various local cultures. Underbelly has an in-house butcher, so they’re able to make their own charcuterie and offer interesting select cuts of meat each night.
Chef Chris Shepherd | Recipes
April 13, 2012
Goi Tom | Vietnamese Style Texas Shrimp Salad
Recipe courtesy of chef Chris Shepherd of Underbelly in Houston, TX
Yield
Serves 4
Ingredients
Salad
- 1 lb Texas shrimp (peeled, deveined and poached)
- ½ cup shaved cucumber
- ½ cup shaved red onion
- ¼ cup shaved celery
- ¼ cup shaved carrot
- ¼ cup shaved daikon
- 1 cup shaved lotus root
- 2 tablespoon Sambal
- 6 tablespoon fish sauce
- 1 tablespoon fried garlic
- 1 tablespoon mint
- 1 tablespoon Vietnamese coriander
- ¼ teaspoon sugar
- Juice of 1 lime
Sauce
- 2 cups shrimp heads
- 1 cup Mayonnaise
- Juice of 1 lime
Chips
- 1 lb Texas shrimp (peeled and deveined)
- 2 tablespoon garlic peeled and chopped
- 2 each Thai chili
- 1 lime peeled
- 2 tablespoon fish sauce
- 4 tablespoon sugar
- 2 tablespoon water
Directions
Salad
1) In a bowl, combine all ingredients except for the lotus root and the shrimp.
2) Season to taste.
3) Lay out plastic film on a table and gently layer the lotus root into a row.
4) Shingle the row to for a roof pattern.
5) Lay some of the salad on to the lotus root and roll tightly as if you were rolling sushi.
6) Reserve.
Sauce
1) Roast the shrimp heads for 5 minutes at 350 degrees F.
2) While warm run the heads thru a press to extract all the juice.
3) Combine juice with the mayonnaise, lime juice and salt and pepper to taste.
Chips
1) Combine all ingredients except for the shrimp in a food processor and puree.
2) Cover the shrimp and let marinate for 1 hour.
3) Puree the shrimp into a paste.
4) Spread the shrimp onto dehydrator sheets and place in a dehydrator until crispy.
Serving
1) Spoon 2 tablespoons of the sauce on to the plate.
2) Add the roll, two of the poached shrimp and sprinkle with the shrimp chips.
Recipes
Underbelly - Houston, TX
Photographs courtesy of Chris Shepherd & Underbelly
Buy Ingredients
Underbelly
Midtown / Montrose
Contemporary American
1100 Westheimer
Houston, TX 77006
T: 713.528.9800 (make a reservation)
Website:
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