THAI YUM SALAD

Thai Yum Salad image

Provided by Trevor Spink

Categories Thai

Time 50m

Yield 2 serving(s)

Number Of Ingredients 16

Previous Next

20 fresh tiger shrimp
1/2 onion
1 tomatoes
1 cup cucumber
1 tablespoon ground roasted rice
1 tablespoon spring onion
4 small fresh thai chilies
1 stick fresh lemongrass
2 cloves fresh garlic
2 tablespoons fresh coriander roots
1 tablespoon fresh ginger
2 tablespoons lemon juice
1 tablespoon white vinegar
1 teaspoon salt
2 tablespoons fish sauce
1 teaspoon white sugar

Steps:

Peel and de-vein the prawns.
Slice the onion and tomato.
Dice the cucumber into small pieces and chop the spring onions.
Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
30 minutes.
Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
Serve with salad, garnish with coriander leaves.

Nutrition Facts : Calories 179.3, Fat 1.5, SaturatedFat 0.3, Cholesterol 91.2, Sodium 2654.3, Carbohydrate 26.8, Fiber 3.1, Sugar 11.6, Protein 16.8