Avocado and Shrimp Salad

Last night we ate at a restaurant called, Thaipaz, which is a global tapas and wine bar in Bangkok (Sathorn area). I liked this salad so much I decided to recreate it. The ingredients and quantities are approximate so adjust to suit to your own taste. Coriander (known as cilantro in the Americas) tastes like hints of lemon peel and sage along with the spicy flavor of anise.

Serves 4
1 avocado, cut into small cubes
1 small red onion, diced finely
2 medium sized tomatoes, seeds removed and finely chopped
100g cooked shrimp, coarsely chopped
3 tablespoons fresh coriander, coarsely chopped
1 large lime
1 garlic clove, minced
olive oil
salt and pepper to taste
12 wanton wrappers
romaine lettuce, washed and dried

Preheat oven to 180c. Place wanton wrappers on a baking tray and lightly spray with olive oil. Bake in oven for 5-7 minutes until golden crisp. Remove from oven and let cool. Meanwhile, place 4-5 pieces of romaine lettuce on a plate. In a bowl combine onion, tomatoes, shrimp, garlic and coriander. Season with salt and pepper. Squeeze half of the lime over the tomato and shrimp mixture and toss. Add 1-2 tablespoons of olive oil and combine. Lightly toss in avocado.

Arrange a wanton wrapper on the bottom of the lettuce and add the tomato and shrimp dressing followed by another wanton wrapper. Add another wanton wrapper and top with the tomato and shrimp mixture.

The Culinary Chase’s Note: The flavors in this are heavenly and a unique way to use wanton wrappers! Instead of stacking the wanton wrappers, you can also serve one wrapper topped with the tomato and shrimp salad and pass these around to your guests. Substitute wanton wrappers for pappadums or any other crisp base that suits your fancy.