Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews
From old newspaper
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INGREDIENTS
Nutrition- 1⁄3cup lime juice
- 3tablespoons fish sauce
- 3tablespoons sugar
- 9stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups)
- 3
- 2
- 1⁄4cup oil
- 1⁄2
- 3tablespoons dried shrimp
- 2
- 1⁄3
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DIRECTIONS
- Combine lime juice, fish sauce and sugar. Let it stand while preparing the salad. Taste and add more sugar, if needed.
- Heat oil in small skillet over high heat. Fry the cashews 50 seconds until golden. Drain on paper towels.
- In a nonreactive bowl, combine cashews, shrimp, lemon grass, shallots and scallions.
- Just before serving add the Thai chile to the dressing and pour over the salad and toss well.
- Place on a large romaine leaf on a serving plate. Prepare a plate of tender romaine, center ribs removed.
- To eat, use your hands to shape a piece of lettuce into a cup and spoon sald into the lettuce. Wrap and eat.
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