Thai Yum Takrai Lemon Grass With Dired Shirmp And Cashews Recipes

THAI YUM TAKRAI (LEMON GRASS) WITH DIRED SHIRMP AND CASHEWS

Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews image

Make and share this Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews recipe from Food.com.

Provided by Ambervim

Categories Thai

Time 11m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup lime juice
3 tablespoons fish sauce
3 tablespoons sugar
9 stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups)
3 shallots, peeled, quartered adn sliced thinly
2 scallions, trimmed cut lengthwise and thinly sliced
1/4 cup oil
1/2 cup cashews, raw
3 tablespoons dried shrimp
2 chilies, cut small (Thai)
romaine lettuce
1/3 cup coconut, unsweetened shredded and toasted

Steps:

Combine lime juice, fish sauce and sugar. Let it stand while preparing the salad. Taste and add more sugar, if needed.
Heat oil in small skillet over high heat. Fry the cashews 50 seconds until golden. Drain on paper towels.
In a nonreactive bowl, combine cashews, shrimp, lemon grass, shallots and scallions.
Just before serving add the Thai chile to the dressing and pour over the salad and toss well.
Place on a large romaine leaf on a serving plate. Prepare a plate of tender romaine, center ribs removed.
To eat, use your hands to shape a piece of lettuce into a cup and spoon sald into the lettuce. Wrap and eat.

Nutrition Facts : Calories 329.4, Fat 25.8, SaturatedFat 7, Sodium 1176.9, Carbohydrate 23.9, Fiber 2.2, Sugar 12.9, Protein 4.8

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