Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews

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READY IN: 11mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 13
  • 3
    tablespoons fish sauce
  • 3
    tablespoons sugar
  • 9
    stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups)
  • 3
    shallots, peeled, quartered adn sliced thinly
  • 2
    scallions, trimmed cut lengthwise and thinly sliced
  • 14
    cup oil
  • 12
    cup cashews, raw
  • 3
    tablespoons dried shrimp
  • 2
    chilies, cut small (Thai)
  • 13
    cup coconut, unsweetened shredded and toasted
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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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