Thai Shrimp Salad Kasma's Hot and Sour Shrimp Salad with Roasted Chili Sauce, Lemon Grass and Mint (Plah Gkoong) |
Ingredients
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Preparation
Notes and Pointers: Hot-and-sour salads lie at the heart of Thai cuisine. There are so many different ways to make them, and even though they are essentially hot with chilies and sour with lime juice, the balance of flavor can be such that each is distinctly unique. In this book, I have included several of these spicy and limy salads - from fish to crustaceans to mollusks. In this recipe, the sauce combines a subtle roasted dimension from the roasted chili paste with the heat of fresh chilies and the sharp sour of lime juice. Undercooking the shrimp helps them retain their natural sweetness and gives them a tender, moist texture. For a special, refreshing touch, slice a sour tangerine and toss in with the shrimp, herbs and sauce. For a variation using jumbo-size prawns: butterfly the prawns in their shell and grill over hot coals until they turn pink, are slightly charred but a little undercooked. Arrange on a serving platter. Toss the herbs with the sauce and spread on top of the grilled prawns. Likewise, the seasoned herbs can be used on grilled lobster. Try this recipe also with squid, scallops, shelled mussels and clams and firm fish or a combination of seafood. It is delicious with sea bass. |
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was last updated on
20/05/2012 22:43