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Chinese Shrimp Mala Salad Recipe

By Emily Chan

20 min
serves 2


  • mixing bowl
  • medium pot
  • large skillet (optional)


  • Omsom Chinese Mala Salad Starter
  • 1 lb shrimp, peeled and deveined 
  • 1 large cucumber, preferably English
  • ½ cup enoki, shiitake, or button mushrooms or mushrooms of your choice, sliced (optional)

Serve with:

Traditional: Serve with white rice.


Mix it up: Serve over a salad of lettuce and cilantro.


Poach your shrimp:

  1. Bring 4 cups of water to a boil in the pot and season the water with 1 tsp of salt. 
  2. Remove the water from the heat and add the shrimp and cover the pot. 
  3. Let the shrimp gently poach for 5  minutes or until cooked through. 
  4. Drain the shrimp and optionally let cool. 
  5. Once cooled, drain the shrimp and cut into bite-sized pieces. 

Put it all together:

  1. Peel your cucumber (if desired), trim ends, and slice lengthwise in half.
  2. Remove seeds and pulp with a spoon.
  3. Place the side of a large knife on the cucumber, skin side up, and smash. Slice into bite-sized pieces.
  4. Cook the mushrooms (optional). If using enoki mushrooms, blanch them in boiled water for 45 seconds, and drain (do not cook twice). If using Shiitake or button mushrooms, in a large skillet over medium high heat, heat 2 tbsp oil. Add the mushrooms and let brown undisturbed, about 3 minutes. Stir and continue to saute until deep brown, about 5-6 minutes. (Optional: let mushrooms cool before mixing.)
  5. Combine the crushed cucumber, chopped shrimp, mushrooms (if using), and the Omsom starter into the mixing bowl, and stir to mix evenly.
  6. Season with 1/8 tsp salt, and you’re done! Serve with some of our suggested favorites. Enjoy!
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