Tiger Salad with Sauteed Shrimps

Serves 2 as a side dish

3 celery ribs, preferably cut from closer to the heart and peeled of tough fibers and cut into quite thick matchstick lengths
1/2 long hot green pepper, split in half, each half then cut on a bias (I used a regular bell pepper)
2 scallions, sliced thinly on a bias
1 small bunch cilantro leaves and tender stems, torn by hand or chopped into 3-inch lengths
1 tablespoon rice vinegar
3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
3/4 teaspoon sugar
1/4 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons tiny dried shrimps (I used 7 medium cooked shrimps)
Sesame seeds for sprinkling
Note: to fry shrimps, I used 1 teaspoon olive oil, 1/2 teaspoon minced garlic, 1/2 teaspoon minced fresh ginger, a bit of hot chili sauce and salt.

In a medium mixing bowl, combine celery, long hot green pepper, scallions, and chopped cilantro.

In a small bowl, combine rice vinegar, salt, and sugar, then stir to dissolve the salt and sugar  completely. Add soy sauce and sesame oil and stir to combine.

Pour dressing over vegetables, tossing to ensure thorough distribution.

Pour olive into into medium frying pan, heat on medium and add shrimps. Saute for 2 minutes and add garlic, ginger and a hot chili sauce. Saute for more 1-2 minutes. Remove from the heat and leave to cool for 2-3 minutes. 

Mound vegetables on a serving plate and sprinkle dried or sauteed shrimps all over the top. Sprinkle with sesame seeds and serve immediately.

Recipe comes from Serious Eats