[CH] Tonight's Dinner - Thai-Style Shrimp Salad
RisaG (radiorlg@yahoo.com)
Mon, 5 May 2003 18:40:59 -0700 (PDT)
This was tonight's dinner - a Thai-Style Shrimp Salad.
I adapted it from a cookbook that was written to make
money for the SF Symphony that had no kaffir lime,
lemongrass or fish sauce in the recipe. I didn't have
anymore kaffir lime leaves left, had only dried
lemongrass and forgot about the fish sauce in the
cabinet. The only thing Thai-like was the flavor of
the lime and the use of chiles. It was very good
anyway.
Here is my adaptation:
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Thai-Style Shrimp Salad
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Adapted from A Taste of San Francisco
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Salad:
1 cup vegetable oil
juice of 1 lime
1 small ripe chile pepper, seeded & diced
1 tbsp cilantro, chopped
12 large shrimp, shelled & deveined
3 shiitake mushrooms, cleaned & sliced
handful snow peas, washed & trimmed
6 cups mesclun lettuces
Soy-Lime Dressing, see following recipe
grape tomatoes, halved
scallions, chopped for garnish
Soy-Lime Dressing:
1/4 cup soy sauce
1/2 tsp Splenda
1 tsp roasted sesame oil, Kadoya pref.
1 cup vegetable oil
1/2 cup rice wine vinegar
1/2 tsp hot chile, minced
1 tsp lime juice
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For salad: Combine oil, lime juice, diced chile, and
chopped cilantro and marinate shrimp for 30 minutes.
Grill shrimp until cooked, 2-3 minutes. Toss mesclun
with just enough dressing to coat leaves and add
shrimp. Divide among 4 plates and garnish with
tomatoes, shiitake, snow peas, scallions and cilantro.
For dressing:
Whisk all ingredients together in small bowl.
Serves 4
Prep time: 20 minutes, plus marination time
cook time: 2-3 minutes
Adapted from a recipe from Les Celebrites, Hotel
Nikko, San Francisco, CA. The hotel is owned by Japan
Airlines. Now called Cafe 222.
Book was published in 1990, ISBN 0-385-26380-5
Hardcover
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RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 5/02/03
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