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Before you jump to Mike's Spicy Thai Chilled Shrimp Salad recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

Changing light bulbs is as good a place to start as any. Naturally you shouldn’t confine this to merely the kitchen area. Compact fluorescent lightbulbs are usually energy-savers, and you must use them instead of incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Using these kinds of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to get the practice of turning off the lights when there is nobody in a place. In the kitchen is where you’ll usually come across members of a family, and often the lights usually are not turned off until the last person goes to bed. Obviously this also happens in some other rooms, not just the kitchen. Make a practice of having the lights on only when they are required, and you’ll be astonished at the amount of electricity you save.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite straightforward to live green, of course. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to mike's spicy thai chilled shrimp salad recipe. You can have mike's spicy thai chilled shrimp salad using 27 ingredients and 30 steps. Here is how you achieve that.

The ingredients needed to prepare Mike's Spicy Thai Chilled Shrimp Salad:

1. Take 1/2 Cup Thai Basil [+ reserves for garnish]
2. Provide 5 Whole Thai Chilies [stems removed - diced]
3. You need 1/2 Cup Fresh Diakon Radishes [chopped]
4. Get 1/2 Cup Dried Shrimp
5. Prepare 3/4 tbsp Fresh Ginger [grated]
6. Prepare 1/2 Cup Fresh Jalapeños [seeds removed]
7. You need 2 LG Firm Cucumbers [seeds removed + 1 tbsp Sea Salt]
8. Take 4 LG Fresh Garlic Cloves [smashed - fine chop]
9. Provide 1 Heaping Cup Fresh Bean Sprouts
10. Take 1/2 Cup Purple Onions [sliced]
11. Provide 1 tsp Lemon Grass [fine minced]
12. Get 1/3 Cup Water Chestnuts [chopped]
13. Prepare 1 Cup Fresh Cilantro Leaves
14. Prepare 1 Cup Fresh Snap Peas [left whole - blanched]
15. Get 1 Cup Oyster Mushrooms [chopped]
16. You need 1/2 Cup Bell Peppers [any color - chopped]
17. Take 1/2 Cup Shredded Carrots [not pictured - I was out]
18. You need 1/2 Cup Shredded Cabbage [not pictured - I was out]
19. Prepare for the sauce
20. You need 2 tbsp Thai Kitchen Fish Sauce
21. Take 1/2-1 tsp Soy Sauce [your choice - to taste]
22. Provide 1 tbsp Garlic Siracha Chile Sauce
23. Use 2 tbsp Granulated Sugar
24. Get 2 tbsp Lime Juice
25. Prepare 1 tbsp Oyster Sauce
26. Prepare 1 tbsp Hoisin Sauce
27. Provide 1/2 tsp Toasted Sesame Seeds [+ reserves for garnish]

Steps to make Mike's Spicy Thai Chilled Shrimp Salad:

1. Peel your cucumbers, cut off ends and slice in half. Scrape seeds out with a spoon.
2. Cut cucumbers into 1" pieces.
3. Place cucumbers into a strainer and add 1 tbsp salt to them. Mix well and let set for 30 minutes to drain.
4. In the meantime, split jalapeños and remove seeds with spoon.
5. Fine dice jalapeños. Add to bowl. Wear gloves!
6. Smash and fine dice garlic cloves. Add to bowl.
7. Add your rinsed sprouts to bowl. Left whole.
8. Dice your Thai Chilies. Add to bowl. Wear gloves!
9. Peel your Diakon Radish.
10. Chop and add radishes to bowl.
11. Peel one end of your fresh ginger and grate. Add to bowl.
12. Add your Lemon Grass to bowl.
13. Add your Dried Shrimp to bowl.
14. Gently wipe clean your Oyster Mushrooms with a damp paper towel. Do not rinse as they will absorb all of that water.
15. Chop your Water Chestnuts and add to bowl.
16. Rough chop mushrooms. Add to bowl.
17. Slice your purple onions and add to bowl.
18. Pick fresh leaves from Thai Basil stems.
19. Rough chop and add to bowl.
20. Pull your fresh cilantro leaves and add to bowl.
21. Rinse your cucumbers and dab dry with a paper towel. Add to bowl.
22. Mix salad gently but well. Then, refrigerate.
23. Bring a small pot of water to a boil and add your snap peas. You'll need to blanche these to soften them up a bit and kill any bacteria. Blanche for 2 minutes even.
24. Have a bowl of ice water ready to immediately submerge them into to stop the cooking process. Allow them to chill fully.
25. In the meantime - make your sauce.
26. In a small pot add everything in the sauce section. Bring to a simmer until sugar has dissolved. This may seem like it's not enough to coat your vegetable mixture - I assure you it is. Allow sauce to completely cool. You don't want your vegetables going limp.
27. Add snap peas to your refrigerated mixture.
28. Add cooled sauce mixture to your bowl. Gently mix well. Place back in fridge and allow it to absorb all flavors for 30 minutes minimum. Then, place in a decorative bowl. Allow dish to chill 10 minutes longer in fridge so your dried shrimp can plump a bit.
29. Garnish dish with Thai Basil and sesame seeds. Serve with lime wedges, soy sauce, Garlic Siracha, chopsticks and Asian spoons.
30. Serve with a quality Sake. Enjoy!

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