Read Online THE EVERYTHING® THAI COOKBOOK by Jennifer Malott Kotylo - Free Book Online Page B
Authors: Jennifer Malott Kotylo
Ads: Link
mussels or scallops. Why not try combining all of them?
Shrimp and Noodle Salad
8 ounces rice noodles
1 stalk lemongrass, finely minced (inner core only)
1 cup citrus fruit (oranges, grapefruit, tangerines, etc.) peeled, sectioned, and chopped
cup chopped peanuts, plus extra for garnish
1 medium tomato, peeled, seeded, and chopped
3 green onions, sliced
cup chopped mint leaves
cup chopped cilantro, plus extra for garnish
½–1 teaspoon dried red pepper flakes
1 clove garlic, minced
1 tablespoon brown sugar
¾ cup lime juice (approximately 4–5 limes)
2 tablespoons fish sauce
24 medium shrimp, peeled and deveined
1 tablespoon vegetable oil
Salt and ground pepper to taste
Soak the rice noodles in hot water for 10 to 20 minutes or until soft. While the noodles are soaking, bring a large pot of water to boil.
Meanwhile, in a large bowl, mix together the lemongrass, citrus, peanuts, tomato, scallions, mint, and cilantro.
In a small bowl, combine the red pepper flakes, garlic, sugar, lime juice, and fish sauce. (Adjust seasoning to your taste.)
Drain the noodles from their soaking liquid and add them to the boiling water. When the water returns to a boil, drain them again and rinse thoroughly with cold water. Allow the noodles to drain thoroughly.
Add the noodles and the dressing to the citrus mixture and toss to combine. Set aside.
Brush the shrimp with the vegetable oil and season with salt and pepper. Grill or sauté for approximately 2 minutes per side or until done to your liking.
To serve, mound the noodles in the center of a serving platter. Place the grilled shrimp on top and garnish with peanuts and cilantro.
Serves 6
I like the noodle and fruit mixture in this recipe so much, I even eat it without the shrimp. Or, you can top the noodles with anything you like — grilled scallops, grilled chicken, or grilled pork tenderloin.
Thailand Seafood Salad
½ pound squid rings, poached in salted water for 30 seconds
½ pound salad shrimp
1 (6-ounce) can chopped clams, drained
2 medium cucumbers, peeled, halved, seeded, and very thinly sliced
1 stalk celery, cleaned and thinly sliced
1 small onion, finely chopped
1 stalk lemongrass, outer leaves removed, inner core minced
1 small serrano chili, seeded and finely chopped
2 tablespoons chopped mint
1 clove garlic, minced
1 green onion, trimmed and thinly sliced
¼ cup fish sauce
Sugar to taste
Bibb lettuce leaves
In a large mixing bowl, gently combine the squid, shrimp, clams, cucumber, and celery; set aside.
In a small mixing bowl, stir together the onion, lemongrass, serrano chili, mint, garlic, green onion, and fish sauce. Add sugar to taste.
Pour the dressing over the seafood mixture, tossing to coat. Cover and let sit for at least 30 minutes before serving.
To serve, place lettuce leaves in the center of 4 to 6 plates. Mound the seafood salad on top of the lettuce leaves.
Serves 4–6
The different textures and flavors of the seafood in this recipe complement one another well. Still, don't hesitate to try other crustaceans in this recipe, such as bay scallops or lobster.
Asian Noodle and Vegetable Salad
8 ounces dried rice noodles, cooked al dente and rinsed under cold water
2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon soy sauce
¼ pound snow peas, trimmed and cut on the diagonal
1 small red bell pepper, cored, seeded, and cut into thin strips
1 medium carrot, peeled and thinly sliced on the diagonal
1 recipe Spicy Thai Dressing (see recipe on page 28)
10 basil leaves, shredded (preferably Thai or lemon)
4 green onions, thinly sliced
1 cup bean sprouts
1 lime, cut into 6–8 wedges
½ cup toasted peanuts, chopped
In a large bowl, toss the noodles with the oils and the soy sauce.
Blanch the snow peas in boiling water for 30 seconds and then rinse them under cold water.
Add the snow peas, bell pepper, and the carrot to the noodles and toss.
Drizzle the Spicy Thai Dressing over the noodle mixture to taste,
Shrimp and Noodle Salad
8 ounces rice noodles
1 stalk lemongrass, finely minced (inner core only)
1 cup citrus fruit (oranges, grapefruit, tangerines, etc.) peeled, sectioned, and chopped
cup chopped peanuts, plus extra for garnish
1 medium tomato, peeled, seeded, and chopped
3 green onions, sliced
cup chopped mint leaves
cup chopped cilantro, plus extra for garnish
½–1 teaspoon dried red pepper flakes
1 clove garlic, minced
1 tablespoon brown sugar
¾ cup lime juice (approximately 4–5 limes)
2 tablespoons fish sauce
24 medium shrimp, peeled and deveined
1 tablespoon vegetable oil
Salt and ground pepper to taste
Soak the rice noodles in hot water for 10 to 20 minutes or until soft. While the noodles are soaking, bring a large pot of water to boil.
Meanwhile, in a large bowl, mix together the lemongrass, citrus, peanuts, tomato, scallions, mint, and cilantro.
In a small bowl, combine the red pepper flakes, garlic, sugar, lime juice, and fish sauce. (Adjust seasoning to your taste.)
Drain the noodles from their soaking liquid and add them to the boiling water. When the water returns to a boil, drain them again and rinse thoroughly with cold water. Allow the noodles to drain thoroughly.
Add the noodles and the dressing to the citrus mixture and toss to combine. Set aside.
Brush the shrimp with the vegetable oil and season with salt and pepper. Grill or sauté for approximately 2 minutes per side or until done to your liking.
To serve, mound the noodles in the center of a serving platter. Place the grilled shrimp on top and garnish with peanuts and cilantro.
Serves 6
I like the noodle and fruit mixture in this recipe so much, I even eat it without the shrimp. Or, you can top the noodles with anything you like — grilled scallops, grilled chicken, or grilled pork tenderloin.
Thailand Seafood Salad
½ pound squid rings, poached in salted water for 30 seconds
½ pound salad shrimp
1 (6-ounce) can chopped clams, drained
2 medium cucumbers, peeled, halved, seeded, and very thinly sliced
1 stalk celery, cleaned and thinly sliced
1 small onion, finely chopped
1 stalk lemongrass, outer leaves removed, inner core minced
1 small serrano chili, seeded and finely chopped
2 tablespoons chopped mint
1 clove garlic, minced
1 green onion, trimmed and thinly sliced
¼ cup fish sauce
Sugar to taste
Bibb lettuce leaves
In a large mixing bowl, gently combine the squid, shrimp, clams, cucumber, and celery; set aside.
In a small mixing bowl, stir together the onion, lemongrass, serrano chili, mint, garlic, green onion, and fish sauce. Add sugar to taste.
Pour the dressing over the seafood mixture, tossing to coat. Cover and let sit for at least 30 minutes before serving.
To serve, place lettuce leaves in the center of 4 to 6 plates. Mound the seafood salad on top of the lettuce leaves.
Serves 4–6
The different textures and flavors of the seafood in this recipe complement one another well. Still, don't hesitate to try other crustaceans in this recipe, such as bay scallops or lobster.
Asian Noodle and Vegetable Salad
8 ounces dried rice noodles, cooked al dente and rinsed under cold water
2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon soy sauce
¼ pound snow peas, trimmed and cut on the diagonal
1 small red bell pepper, cored, seeded, and cut into thin strips
1 medium carrot, peeled and thinly sliced on the diagonal
1 recipe Spicy Thai Dressing (see recipe on page 28)
10 basil leaves, shredded (preferably Thai or lemon)
4 green onions, thinly sliced
1 cup bean sprouts
1 lime, cut into 6–8 wedges
½ cup toasted peanuts, chopped
In a large bowl, toss the noodles with the oils and the soy sauce.
Blanch the snow peas in boiling water for 30 seconds and then rinse them under cold water.
Add the snow peas, bell pepper, and the carrot to the noodles and toss.
Drizzle the Spicy Thai Dressing over the noodle mixture to taste,
Similar Books
