THAI VINAIGRETTE WITH LEMONGRASS
Make and share this Thai Vinaigrette With Lemongrass recipe from Food.com.
Provided by Abe ray
Categories Sauces
Time 2h5m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- mix all the indgrediants together in a bowl season with pepper to taste.
- cover with plastic wrap & leave the vinaigrette to infuse for 2 hours before using it.
Nutrition Facts : Calories 195.3, Fat 21.8, SaturatedFat 2.8, Sodium 201.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.4
ASIAN SLAW WITH SPICY THAI VINAIGRETTE
A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
- Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!
Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1
ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)
Steps:
- Preheat the oven to 375 degrees F.
- Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
- While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!
CRAB CAKES WITH THAI VINAIGRETTE
Steps:
- Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.
- In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture.
- Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat.
- Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute.
- In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes.
- On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems.
THAI VINAIGRETTE
Steps:
- 1 Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed. 2 Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired.
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