FRAGRANT THAI PRAWN AND LYCHEE SALAD
This is a lovely fragrant salad, perfect for those laid back summer lunches with a lovely glass of crisp chardonnay. The original recipe was featured on a fishing TV show here in Australia called "Creek to Coast". If you are not able to source fresh kaffir lime leaves you can substitute it with the zest of 1/2 a small fresh lime, also if you can not source fresh Vietnamese mint regular mint can be used just as successfully.
Provided by OzzieBabe
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
- Salad:.
- Peel the prawns and then set aside in the refrigerator.
- Deseed the capsicum and cut into large thin strips.
- Slice the fresh lemongrass finely.
- Roughly tear the washed watercress.
- Roughly chop the mint (leaves only).
- Drain the lychee and roughly tear.
- Fry the shallots.
- Gently toss together all the salad ingredients except the fried shallots.
- Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.
Nutrition Facts : Calories 474.2, Fat 5.2, SaturatedFat 1, Cholesterol 323, Sodium 1038.4, Carbohydrate 63.3, Fiber 5.3, Sugar 53.5, Protein 47.5
PLA GOONG (SPICY THAI SHRIMP SALAD)
This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
Provided by Francis Lam
Categories main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
- In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
- Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
- Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams
THAI MANGO-PRAWN SALAD
A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.
Provided by John Cathasach
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
- Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g
SPICY PRAWN NOODLE SALAD
Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
- Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
- Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
Nutrition Facts : Calories 260 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
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