Shrimp salad from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TheresaH on March 30, 2026

    I really liked this recipe. Found it refreshing.

  • JoanN on August 10, 2022

    Wonderfully refreshing salad on a 94 degree evening. Didn't have cilantro so substituted parsley and dill. And used a serrano instead of jalapeño chile.

  • TrishaCP on April 13, 2016

    This is really the perfect recipe. Fast, fresh-tasting, healthy, delicious. Everything goes so well together and nothing extraneous here.

  • Delys77 on June 17, 2014

    This salad was great. With it's simple ingredient list it is easier than many other dishes in this book, but still yields that classic SE Asian freshness thanks to the cucumber, and savouriness thanks to the fish sauce and lime.

  • westminstr on August 12, 2013

    Make this salad!!! So delicious!! I made it with a small Kirby cucumber and half pound of shrimp but the full amount of dressing (plus shrimp juices from the frying pan). I didn't have scallions so used some thinly sliced shallots which I soaked in lime juice while I prepped the rest of the meal. I chopped the cukes in small cubes, and I think that was the way to go. Great salad.

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Reviews about this recipe

  • Cookbooks for Dinner by T. Susan Chang

    Cool, crisp, and a flash to put together. The shrimp slices have plenty of exposed surface area to pick up flavors, and I never tire of the endless spectrum of ways fish sauce and lime...go together.

    Full review
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