Yum Yai Salad Recipes

THAI YUM SALAD

Thai Yum Salad image

Make and share this Thai Yum Salad recipe from Food.com.

Provided by Trevor Spink

Categories Thai

Time 50m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

20 fresh tiger shrimp
1/2 onion
1 tomatoes
1 cup cucumber
1 tablespoon ground roasted rice
1 tablespoon spring onion
4 small fresh thai chilies
1 stick fresh lemongrass
2 cloves fresh garlic
2 tablespoons fresh coriander roots
1 tablespoon fresh ginger
2 tablespoons lemon juice
1 tablespoon white vinegar
1 teaspoon salt
2 tablespoons fish sauce
1 teaspoon white sugar

Steps:

Peel and de-vein the prawns.
Slice the onion and tomato.
Dice the cucumber into small pieces and chop the spring onions.
Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
30 minutes.
Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
Serve with salad, garnish with coriander leaves.

Nutrition Facts : Calories 179.3, Fat 1.5, SaturatedFat 0.3, Cholesterol 91.2, Sodium 2654.3, Carbohydrate 26.8, Fiber 3.1, Sugar 11.6, Protein 16.8

YUM YAI SALAD

Yum Yai Salad image

This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup Nam Prik Pao (chile jam; see recipe)
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons chopped palm sugar
A pinch of chopped bird's-eye chile (if you like it spicy)
1 medium English cucumber, peeled
1 large carrot, peeled
2 cups vegetable oil for frying
3/4 cup ice-cold water
3/4 cup all-purpose flour
1 egg yolk
1 1/2 loosely packed cups small whole green leaves, like baby kale, shiso leaves, pea shoots or arugula
3 radishes, very thinly sliced
6 ounces blanched green beans or wax beans
2 cups any mixed greens or torn lettuce leaves.

Steps:

Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 27 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 0 grams

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