Pickled Shrimp Salad with Asian Pears, Butter Beans, and Peanuts

steps

1. Prepare the Seasoned Vinegar: combine all ingredients in a bowl and let sit at room temperature overnight. Strain through a fine-mesh strainer before using.
2. Prepare the Nuoc Cham: In a pot, combine ½ cup water, palm sugar, and chili. Bring to a boil, then lower heat to a simmer. Reduce until syrupy. Transfer to a bowl and add remaining ingredients, stirring to combine.
3. In a bowl, combine poached shrimp with Seasoned Vinegar, making sure shrimp is fully submerged. Refrigerate for 3 hours.
4. Meanwhile, fry butter beans: In a pot of salted, boiling water, blanch butter beans until tender, about 5 minutes. Strain through a fine-mesh strainer and transfer to a baking sheet lined with parchment paper to dry.
5. Prepare the Butter Bean Puree: In a pot of salted, boiling water, blanch butter beans until tender, about 5 minutes. Strain through a fine-mesh strainer. Transfer to the bowl of a food processor, along with garlic, tahini, lemon zest and juice, salt, and water. Puree until everything is combined. While machine is running, slowly drizzle in olive oil. Season to taste.
6. In a heavy-bottomed pot or dutch oven, add 2 inches of peanut oil. Heat until it reaches 350 degrees. Carefully add blanched butter beans and fry until golden brown. Transfer to a paper towel-lined plate and season generously with salt. In a large bowl, combine pear, cabbage, cilantro, mint, peanuts, dried shrimp, fried butter beans, rice powder, and pickled shrimp. Add Nuoc Cham, lemon juice, and olive oil and stir gently to combine. Taste and add more seasoning as needed.
7. Spread Butter Bean Puree on four individual plates. Place shrimp salad over top and serve.