Thai Yum Takrai Lemon Grass With Dired Shirmp And Cashews Food
THAI YUM TAKRAI (LEMON GRASS) WITH DIRED SHIRMP AND CASHEWS
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
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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- Start by dry roasting your cashews and dried shrimp. Heat a large flat pan over medium heat, and add these ingredients, separately, stirring around the pan until they are toasted on both sides. Remove and set aside.
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