Subject: Thai Shrimp Salad
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 11 2000 - 03:02:36 EST
F O O D F U N N Y
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Here's another one from the mysterious "DRSPAGHETI":
Without question, the greatest invention in the history of mankind is
beer. Oh, I grant you that the wheel was also a fine invention, but
the wheel does not go nearly as well with pizza.
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T O D A Y ' S R E C I P E
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Here is a tasty alternative to the standard American shrimp cocktail.
The combination of mint, basil, and cilantro in this recipe gives it a
truly unique flavor, so please be sure to use nothing but fresh herbs.
Thai Shrimp Salad
1 lb (450 g) large shrimp
1 stick lemon grass* (optional)
1+1/2 cups (375 ml) water
1/2 lemon
3 Tbs (45 ml) lime juice
1 Tbs (15 ml) fish sauce*
Crushed red pepper flakes to taste
1/2 red bell pepper (capsicum), seeded and cut
into very thin strips
1/2 red onion, very thinly sliced
3 Tbs (45 ml) each roughly chopped fresh mint,
basil, and cilantro (coriander leaves)
Salt and freshly ground pepper to taste
For garnish: lettuce leaves, cilantro (coriander leaves),
orange slices, lime wedges
*Available in finer supermarkets and Asian specialty shops.
Peel and devein the shrimp and set aside. Smash the optional lemon
grass with the flat of a large knife and cut into 1-inch (2 cm)
pieces. Combine the water and lemon grass in a saucepan and bring to
a boil over high heat. Squeeze the 1/2 lemon juice into the water and
add the rind. Boil for 2 minutes and add the shrimp. Boil the shrimp
for 2 minutes and drain immediately. Discard the lemon grass and
lemon rind. Combine the shrimp, lime juice, fish sauce, red pepper
flakes, red pepper strips, sliced onion, chopped herbs, salt, and
pepper, and toss to combine the ingredients. Serve hot, chilled, or
at room temperature on a bed of lettuce leaves and garnish with
cilantro, orange slices, and lime wedges. Serves 4 to 6.
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