This recipe is for all you veggies as promised. I personally love this salad it is so fresh and vibrant, you could leave out the dried shrimp if you really eat no meat or fish products, slightly different taste but still good as if I don’t have any to hand then I leave them out. It is also one of my recipes to share on Colleen’s Mindful Monday’s click here Colleen needs a bit of tlc, I think, so hugs Colleen and may next week be a better one for you my friend..Hugs.
Yum Takrai (Spicy Lemon grass Salad)
15 stalks fresh lemongrass.
1⁄4 cup finely chopped ginger
2 tbsp. toasted cashews
2 tbsp. whole dried shrimp
1 1⁄2 tbsp. fish sauce
1 1⁄2 tbsp. fresh lime juice
1/2-1 1⁄2 tbsp. sugar
1 tbsp. whole dried shrimp, finely ground
4-6 red Thai chilli’s, stemmed and thinly sliced
2 shallots, very thinly sliced lengthwise
3 raw stemmed long beans, cut into 4″ pieces for garnish.
Trim and slice lemongrass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betsel Leaf as in my picture.
Serve with steamed jasmine rice.
We also serve with a tamarind sauce made by combing 3 tbsp tamarind pulp with cup water in small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil , simmer 5 mins.
Whisk 1 tbsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in airtight container in fridge for up to one week.
I hope you enjoy this little salad if you love Thai food then please visit my blog for more authentic Thai Recipes.
Love you all xxx