Corn Salad ตำข้าวโพดกุ้งสด - Episode 117


Corn Salad ตำข้าวโพดกุ้งสด is a light, healthy, and delicious meal. Corn salad might not be the type of salad that tops your list, but it probably should be. Once you try this corn salad recipe you will be hooked on it. The key to this highly flavorful corn salad is to use the pestle and mortar for your veggies. When you crush them using a pestle and mortar be sure to not overdue it. All you want to do is break the veggies apart and make them release their oils and juice. You DON'T want to overdo it and make a paste or mush out of your veggies. See the pictures below to get an idea of the texture and consistency that you want to have with your veggies. Make this corn salad right and you will be rewarded with a new favorite family recipe.

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Serving Info

Prep. time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2 people

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2 ears of corn
12 shrimp
2 boiled eggs
10 grape tomatoes
2 ounce green beans
1 lime
4 Thai chili peppers
2 tablespoons fish sauce
1 tablespoons palm sugar
1 clove of garlic
2 ounce shredded carrots
2 tablespoons roasted peanuts
Pinch of salt