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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My sister made this for us recently and I had to have the recipe. She didn't have the lime leaves, so just left them out. Also, her recipe asked for the bottom parts of stems and roots from a bunch of coriander, but I'm just suggesting leaves as I think it's only common in Australia to get the WHOLE bunch. I like this salad as it's great made ahead, though prep time doesn't reflect the refrigeration time. Ingredients:
2 tablespoons lemon juice |
1 tablespoon tamarind juice |
2 tablespoons fish sauce |
3 teaspoons palm sugar |
1 1/2 kg cooked shrimp, shelled |
10 shallots, finely chopped |
4 stalks lemongrass, tender centre only,finely chopped |
1 large red chile, seeded and sliced |
2 tablespoons kaffir lime leaves, finely chopped |
1/4 cup chopped coriander leaves |
Directions:
1. Bring the lemon juice, tamarind juice, fish sauce and sugar to the boil in a saucepan, stirring occasionally.
2. Remove from the heat and set aside.
3. Mix together the remaining ingredients.
4. Pour over the cooled dressing and toss together.
5. refrigerate 1-2 hours before serving.
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