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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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From Rachel Cooks Thai blog. She reiterates that slicing the shallots, red onion and Thai peppers very thin ensures the vegetables don't end up in your mouth in isolation. The lemongrass must be sliced paper thin, using only the most tender bottom of the stalk to eliminate tough stems. Prepare the greens then serve with the shrimp hot off the grill. The salty, sweet, tangy and spicy dressing ties the salad together Ingredients:
3/4 lb shrimp, peeled and deveined (keep tails on if desiring a dramatic presentation) |
vegetable oil |
3 cups chopped lettuce |
1/3 cup mint leaf, coarse chopped |
1/3 cup cilantro leaf, coarse chopped |
1/3 cup shallot, sliced thinly |
1/3 cup red onion, sliced thinly |
1/3 cup lemongrass, sliced thinly (slice paper thin) |
5 red thai peppers, sliced thinly |
2 tablespoons roasted chili paste (nam prik pao) |
1 tablespoon palm sugar (brown sugar is a good substitute) |
2 tablespoons fish sauce |
2 tablespoons lime juice |
salt |
Directions:
1. Combine the sauce ingredients and whisk until well incorporated; set aside.
2. Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
3. Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
4. Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!
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