Ingredients
4 large celery ribs
2 large carrots
2 tsp. kosher salt
1 tbsp. plus 2 teaspoons sugar
1 tbsp. plus 1 teaspoon white vinegar
2 large cucumbers
1/2 lb. medium shrimp
1/2 lb. small
2 large garlic cloves
2 red Thai chiles or 1 medium jalapeño
1/4 c. Asian fish sauce
2 tbsp. fresh lime juice
2 tbsp. water
1/2 c. salted roasted peanuts
Preparation
Step 1In a medium bowl, toss the celery and carrots with 1 teaspoon each of the salt and sugar. Add the vinegar and gently squeeze the vegetables with your hands to work in the seasonings. Let stand for 5 minutes. In another bowl, toss the cucumbers with the remaining 1 teaspoon of salt; work the salt into the cucumbers. Let stand for 5 minutes.Step 2Rinse the celery, carrots and cucumbers under cold water and squeeze dry. Transfer the vegetables to a large bowl.Step 3In a medium saucepan of boiling salted water, cook the shrimp just until pink and curled, about 1 minute. With a slotted spoon, transfer the shrimp to the bowl with the vegetables. Add the squid to the water and cook until opaque, about 1 minute; transfer to the bowl.Step 4In a mortar, pound the garlic to a paste with the chiles and the remaining 1 tablespoon plus 1 teaspoon of sugar. Stir in the fish sauce, lime juice and water. Add the dressing to the bowl and toss well. Sprinkle the peanuts over the salad and serve.Step 5Make Ahead: The squeezed vegetables, cooked seafood and the dressing can be refrigerated separately overnight.Step 6Wine Recommendation: This vibrant salad with its sweet shellfish is great with a briny, light white wine-the classic definition of Portugal’s Vinho Verde. Quinta da Aveleda is the region’s premier producer: Try its bone-dry, zippy 2005 Casal Garcia or the minerally 2005 Grinalda.
