Summer Recipe Series - Thai Tomato Salad

Summer Recipe Series with Jenny Johnson presented by the BCAE. Chef and Owner of Sweet Cheeks, Tiffani Faison, uses flavors from other parts of the world to bring a summer shrimp dish to the next level.

Serves 3-4

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Thai Tomato Salad from Chef Tiffani Faison

5 cups water
1/4 cup kosher salt
1/8 cup brown sugar

Combine salt and sugar and combine with hot tap water. Stir until dissolved. Refrigerate until completely cooled. Submerge shrimp in brine for at least 4 hours, or overnight. Remove from brine 10 minutes before cooking and pat dry. Selection of Heirloom Tomatoes of different varieties

Thai shrimp:

2 tablespoons minced fresh garlic
6 Thai Chilies, smashed
1/4 cup grapeseed or vegetable oil
2 tablespoons fish sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1/4 cup Thai Basil leaves
1 tablespoon sliced scallions (or chive blossoms)
1 tablespoon cilantro stems, thinly chopped
2 tablespoons cilantro leaves
1/4 cup fried shallots

Heat the oil in a pan until shimmering, add garlic. Stir until garlic begins to brown but not burn. Add shrimp and chills and remove from heat, stirring while the ingredients continue to cook. Add fish sauce, soy sugar mixture and return pan to heat. Add basil and cilantro stems and mix completely. Cook until shrimp are just cooked through.

Select Heirloom tomatoes of different varieties. Spoon mixture over sliced tomatoes and garnish with chive blossoms, cilantro leaves & shallots.