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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Thai Lobster Salad Ingredients:
1/3 cup fresh lime juice |
1/4 cup fish sauce |
1/4 cup vegetable oil |
2 tablespoons granulated sugar |
2 (1/4-inch) slices fresh ginger |
2 to 3 jalapeño peppers, seeded |
3 garlic cloves |
3/4 cup basil leaves, firmly packed |
Directions:
1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides.
2. Note: The lobster can be cooked and the vegetable-noodle mixture can be prepared up to 2 days in advance. Add lobster to the salad 2 hours before serving. Cooked, peeled, and deveined shrimp can be substituted for lobster in this recipe.
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