THAI SHRIMP AND CRAB SALAD

 

INGREDIENTS

DRESSING

1 cup                              fresh lime juice

½ cup                            fish sauce

2 cloves                         minced garlic

1-2                                 red bird chilies, minced

TT                                  palm sugar

 

METHOD

-          Combine, boil 5 minutes, puree and set aside.

-          Pick through crab for shells.  1oz per plate (to taste)

-          Peel and clean shrimp (any size is fine)

-          Poach in sauce until cooked on low heat

 

SALAD

2 bunches                      watercress, washed and trimmed (stems)

1 ea                               green apple, julienned

½                                   jicama, julienned

2 T                                 toasted, chopped cashews

10                                  leaves, picked cilantro

10                                  leaves, picked mint

 

METHOD

-          Mix together and set aside 3 sprigs of watercress

 

TEMPURA

2 parts                           corn starch

1 part                             all purpose flour

Touch                             baking powder

TT                                  soy sauce and siracha

                                      Black sesame seeds for color

 

METHOD

-          Mix together in a bowl, slowly add soda water until thick but runny.

-          Coat the cress in tempura and fry at 350 degrees until golden and crispy brown on paper towel

-          Coat salad with dressing to taste.  Sprinkle crab meat around salad.  Top with shrimp and crispy watercress.

 


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chef lisa fernandes