HGI Shrimp Salad: A balanced blend of sour and spicy flavors

Elevate your appetizer game with the HGI shrimp salad, a dish that proves salads are not just about vegetables. This recipe, shared by Sous Chef Nelson Dareus of Hilton Garden Inn Kota Kinabalu Tuaran, offers a delightful mix of seafood and vibrant flavors, balancing sour and spicy notes for a truly appetizing start to any meal.

The preparation is straightforward, beginning with boiling 150 grams of shrimp until cooked. To maintain a crisp texture, the cooked shrimp are immediately plunged into ice water. The key to the salad's unique taste lies in the dressing, a simple yet effective combination of finely chopped ginger, small red onion, and diced tomato. Seasoned with salt and black pepper, it's enhanced with a squeeze of lime juice, a dash of vinegar, and a hint of lemon juice. For a spicy kick, finely sliced bird's eye chilies are added.

Once the dressing is thoroughly mixed in a bowl, the chilled shrimp are folded in. The salad is then left to cool in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully. This HGI shrimp salad is perfect as a refreshing starter, setting the stage for a more substantial main course.