Thai Vinaigrette Food

THAI VINAIGRETTE WITH LEMONGRASS

Thai Vinaigrette With Lemongrass image

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

Ingredients

1 inch peice lemongrass, minced
1/3 cup cilantro leaf, finely shredded
1/4 cup finely snipped chives
2 tablespoons thai soy sauce
1 cup sunflower oil
1/4 cup rice wine vinegar
ground black pepper

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

ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)

Roasted Vegetables with Thai Vinaigrette (Thailand) image

Provided by Anne Burrell

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 baby fennel bulbs, cut in 1/2 lengthwise
2 baby bok choy, cut lengthwise into quarters
1 red onion, rood end trimmed but left on, cut into thin wedges
3 Fresno peppers, cut lengthwise into quarters
3 baby eggplants, cut lengthwise into quarters
2 tablespoons vegetable oil
Kosher salt
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated ginger
1 garlic clove, smashed and finely chopped
2 tablespoons fish sauce
1 teaspoon sambal oelek
3 tablespoons rice wine vinegar
1 tablespoon palm sugar
2 tablespoons chiffonade Thai basil leaves
1 green papaya, peeled and julienned
1 lime, cut into wedges
1/4 cup chopped peanuts
2 tablespoons chopped cilantro leaves

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

Crab Cakes with Thai Vinaigrette image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 head radicchio
1/2 carrot
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
1 head endive
1 tablespoon minced cilantro
1 tablespoon minced parsley
2 cups Panko bread crumbs
1 egg yolk
1 teaspoon Dijon mustard
3 limes
2 ounces of fresh ginger
1 cup of safflower oil or vegetable oil
1 pound jumbo lump crab meat
2 leafy stems on celery for garnish
1 tablespoons of red curry paste
Juice of 1/2 lemon
1 shallot
1/2 cup of safflower oil or vegetable oil plus 1 tablespoon

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.

ASIAN PEANUT VINAIGRETTE

Asian Peanut Vinaigrette image

A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.

Provided by chefschwantz

Categories Salad Dressings

Time 10m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice (may substitute lime or orange)
3 tablespoons seasoned rice vinegar
2 tablespoons fish sauce
1 tablespoon water
1 tablespoon dark sesame oil
1 tablespoon creamy peanut butter
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon granulated garlic
red pepper flakes (to taste)

Steps:

Combine the wet and dry ingredients in a mixing bowl.
Wisk together until thoroughly mixed.
Use immedately or refrigerate for up to 7 days.

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