Wednesday, May 30, 2012

thai piquant prawn salad

food, recipes, thai piquant prawn salad

This recipe comes from:
The Cook's Encyclopedia of Thai Cooking
by Judy Bastyra with recipes by Beck Johnson

This is really delicious and light.  I'd never cooked with lemon grass before.  Here's a good youtube video on how to prepare lemon grass for various cooking methods.

Thai Piquant Prawn Salad

The fish sauce dressing ads a superb flavor to the noodles and prawns.  This delicious salad can be enjoyed warm or cold, and will serve six as an appetizer.

Serves 4

200g/7 oz. rice vermicelli
8 baby corn cobs, halved
150g/5 oz. mangetouts (snow peas)
15 ml/1 T. vegetable oil
2 garlic cloves, finely chopped
2.5cm/1 in. piece fresh root ginger, peeled and finely chopped
1 fresh red or green chili, seeded and finely chopped
450g/1 lb. raw peeled tiger prawns (jumbo shrimp)
4 spring onions (scallions), very thinly sliced
15 ml/1 T. sesame seeds, toasted
1 lemon grass stalk, thinly shredded

For the dressing
15 ml/1 T. chopped fresh chives
15 ml/1 T. Thai fish sauce
5 ml/1 tsp. soy sauce
45 ml/3 T. groundnut (peanut) oil
5 ml/1 tsp. sesame oil
30 ml/2 T. rice vinegar

1)  Put the rice vermicelli in a wide heatproof bowl, pour over boiling water and leave to soak for 10 minute.  Drain, refresh under cold water and drain well again.  Tip into a large serving bowl and set aside until required.

2)  Boil or steam the corn cobs and mangetouts for about 3 minutes, until tender but still crunchy.  Refresh under cold running water and drain.  Make the dressing by mixing all the ingredients in a screw-top jar.  Close tightly and shake vigorously to combine.

3)  Heat the oil in a large frying pan or wok.  Ad the garlic, ginger and red or green chili and cook for 1 minute.  Add the tiger prawns and toss over the heat for about 3 minutes, until they have just turned pink.  Stir in the spring onions, corn cobs, mangetouts and sesame seeds, and toss lightly to mix.

4)  Tip the contents of the pan or wok over the rice vermicelli.  Pour the dressing on top and toss well.  Sprinkle with lemon grass and serve, or chill for 1 hour before serving.
food, recipes, thai piquant prawn salad

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