Lemongrass Shrimp Salad

Find A Restaurant - Online Restaurant Guide

Kitchen Wisdom - Tips For Saving Time And Money In The Kitchen

Posted by Lynne Webb on August 29, 2008

This recipe is adapted just a little from some salad recipes I found on a fabulous food blog called Under The Tamarind Trees, a collection of Cambodian recipes compiled by a gentleman that lived and worked there for a number of years. Of course, I cheated by using a food processor instead of a mortar and pestle to make the dressing. In addition to tossing the authenticity out the window, I'm sure I ended up with some subtle differences in flavor and texture as a result, but it was really tasty nonetheless. If you consider trying this recipe, be sure to visit Tamarind Trees to take a look at the real deal. If you love Asian cuisine, the website is a must-see anyway. Lemongrass Shrimp Salad

Lemongrass Shrimp Salad

Ingredients ~
3/4 lb large peeled and deveined shrimp, tails removed

2 stalks lemongrass, chopped
1 tablespoon ginger, grated
2 cloves garlic, chopped
1 large shallot, chopped
1 tablespoon chopped cilantro stems
3 tablespoons fish sauce
3 tablespoon lime juice
1 tablespoon sugar

2 cups butter lettuce, torn
1 cup bean sprouts
1 cup finely shredded daikon radish
1/2 cup finely sliced red onion
1 cup fresh mint leaves
1 cup fresh basil leaves
1/2 cup cilantro leaves
1/2 cup roasted and coarsely crushed peanuts

Preparation ~
Steam the shrimp until just cooked through. Set aside to cool.

Remove the tough outer layers from the lemongrass stalks and chop the more tender white portion. Add to the bowl of a food processor or chopper along with the ginger, garlic, shallot, cilantro stems, fish sauce, lime juice and sugar. Process until the mixture becomes a paste. You may want to add a bit of vegetable oil to bring the mixture to a salad dressing consistency.

Once the shrimp have cooled, slice in half lengthwise and reserve for plating.

Place the lettuce, bean sprouts, shredded daikon, red onion, mint, basil and cilantro leaves in a large bowl. Toss gently to combine.

Divide the mixed herbs and greens between four salad plates. Arrange equal portions of shrimp on top and drizzle with the dressing. Sprinkle crushed peanuts on top for garnish and serve.

Serves 4