I need a recipe for a Thai prawn salad?!
Answers: Have a look on the BBC website where you can search for recipes by ingredient/chef/show, you'll probably find something there.
Ingredients
1lb raw prawns, shelled and de-veined
1 tbs fish sauce - nam pla
1 lettuce
5 hot chillies
2 tbs of lime juice
3 shallots sliced
3 cloves of garlic, slices
1/2 cup mint leaves
2 tbs lemon grass. finely sliced
2 shredded kaffir lime leaves
Method
1. Boil water in a wok and immerse the prawns
2. Boil the prawn for 2 minutes, until pink and remove from the wok
3. Toss in the prawns with the lime juice and fish sauce.
4. Add the lemon grass, chilli, shallot, and kaffir lime leaves and mix well together.
5. Transfer to a serving plate and garnish with mint leaves. And serve with cabbage and lettuce.
stir fry prawn marinated in vinegarand add soy sauce, oyester sauce , lime juice chilli and garlic sauce
Thai Style Shrimp Salad
2 cups water
1 ib shrimp/prawns, shelled and deveined
2 stalks lemon grass, thinly sliced
4 kaffir lime leaves, thinly sliced
1/4 cup mint leaves
2 tbsp chopped green onion/spring onion
1 tbsp chopped cilantro/coriender leaves
1 tsp ground Thai Chili pepper
1/4 cup fish sauce
1/4 cup lime juice
* Heat the water to boiling in large saucepan and add the shrimp. Blanch for 30 second and remove. Place in the bowl.
* Add the lemon grass, lime leaves, mint leaves, green onion and cilantro and mix. Sprinkle the ground chili over the mixture, then pour in the fish sauce and lime juice.
* Gently toss to combine, then serve.
Thai Prawn Salad (yum Goong)
Chef: John Lawry
It says salad, but note that most Thai salads don't have a lot of vegetables.
This particular dish is easy to prepare and can be served as either an appetizer, or the main course. It is normally prepared spicy, however you may feel the need to decrease the amount of chilli that you use during preparation. Don’t forget you can be flexible and change the recipe and use thinly sliced marinated beef or chicken tenderloins or tofu.
Serves 4
Degree of difficulty: Low
Preparation Time: 20 minutes
You need:
20 green prawns shelled and deveined. If you are using something else work on about 150 grams per serve.
Marinate the prawns in about 1 teaspoon of crushed garlic, 1 teaspoon of crushed ginger, the zest of one lime and two tablespoons of peanut oil.
Heat your wok or frypan and add the prawns and marinade and toss until just cooked, that’s when they just change their colour to pink. Remove
Method:
1 packet of glass noodles or vermicelli noodles. Place in a bowl and pour boiling water over the noodles. After a minute drain in a colander and refresh under cold running water.
2 tablespoons of lime juice
1 teaspoon of fresh red chilli sliced (remember to use disposable gloves and wash your chopping board thoroughly)
1 tablespoons fish sauce
1 tablespoon palm sugar
1/2 teaspoon shrimp paste
1/2 cup of coriander leaves1 teaspoon of very finely chopped lemon grass 1/2cup of fresh mint leaves
2 shallot, sliced thin
1 Kaffir lime leave, sliced thin
2 tablespoons red onion, finely chopped
Directions:
Add the fish sauce, lime juice, red chilli, palm sugar, lemon grass and shrimp paste into a small saucepan, and bring to a simmer. Pour over the prawns and add in the lime leaves, shallots, and onions. Toss through the noodles and refrigerate if you are not going to serve it immediately (which offcourse you are -how could you resist).
Thai Prawn and Mango Salad
3 ounce bag mixed salad leaves
4 inch piece of cucumber
1 large mango
juice of 1 lime
4 tablespoons sunflower oil
1 teaspoon caster sugar
1 ounce butter
1 garlic clove, crushed
2 teaspoons Thai red curry paste
1 pound large cooked peeled prawns, thawed if frozen
2 tablespoons chopped fresh coriander
Arrange the salad leaves in a large salad bowl.
Cut the cucumber in half, scoop out the seeds and cut into slices.
Peel the mango and cut into thin slices around the stone.
Scatter the cucumber and mango over the salad leaves, cover with plastic film and chill until ready to serve.
To make the salad dressing, mix together the lime juice, oil, sugar and seasoning in a small bowl, then chill. Melt the butter in a large frying pan and fry the garlic for 30 seconds.
Stir in the curry paste, toss in the prawns and cook until just heated through. T
ip the cooked prawns over the salad mixture, sprinkle with the coriander and serve at once.
Serves 4 to 6 as a starter or 2 to 3 as a main course.