Ingredients
- Dressing:
- 1/4 cup minced lemon-grass (bottom 5 to 6 inches only)
- 1/2 cup fresh lime juice
- 1/3 cup Thai roasted chile paste
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 tsp crushed dried red chilies
- Salad:
- 1 1/2 cups water
- 1 cup minced raw boneless chicken
- 2 tsp vegetable oil
- 3/4 lbs. large raw shrimp, shelled and deveined
- 1 cup shredded sweetened coconut
- 2 cups shredded cabbage
- 5 Chinese long beans, or 20 green beans, cut into 1-inch lengths and blanched
- 1 cup roasted peanuts or macadamia nuts, coarsely chopped
- 1 cup chopped cilantro leaves
- 1 cup thinly sliced red onion
- 1 cup mint leaves
- 1/4 cup kaffir lime leaves, minced
Lemongrass Salad
Meal: Lunch
Cuisine: Chinese
Ingredient: Seafood
Season: Summer
Contributor: Martin Yan
Directions
- To make dressing, in a bowl combine lemongrass, limejuice, chile paste, fish sauce, sugar, and chilies. Mix and set aside.
- In a 2-quart saucepan, bring water to a boil. Add chicken and cook, stirring once or twice, until chicken is no longer pink, about 2 minutes. Drain, rinse with cold water, and drain again.
- Heat a grill pan over medium-heat until hot. Bush shrimp with 1 tsp oil. Grill shrimp until the flesh turns pink, about 2 minutes on each side. Remove and set aside.
- Spread coconut in a small skillet; toast over medium-heat, shaking pan frequently, until lightly browned, 4 to 5 minutes.
- In a large salad bowl, combine cabbage and beans with coconut, peanuts, cilantro, onion, mint and lime leaves. Add chicken and dressing; toss well.
- Transfer to serving platter; top with grilled shrimp and serve.
Recommended with a Circulon 2, 12" Grill Pan, 2-Quart Saucepan and an 11" Open French Skillet
Recipe from “Martin Yan's Asian Favorites” Ten-Speed press, 2001
Recommended Product
3 Qt. Covered Saucepan
A saucepan, one of the workhorses of the kitchen, is used for everything from cooking sauces or rice to re-heating soup or chili. The cookware pan is made of hard-anodized, a material preferred for its even heat distribution, giving you even heating throughout pan, even up the sides. The nonstick cooking surface means you don't need to worry about food sticking or about scrubbing dirty pans - cleanup is a breeze.
