Text 14086, 74 rader
Skriven 2011-07-30 00:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: limes 665
=================
 DS> Have you ever had a Kaffir lime?  A good while ago, when we were doing
 DS> a lot of experimentation with Thai cooking, we found Kaffir lime leaves
 DS> for using in some dishes I think we still have some in the freezer. 

Not as a fruit. I've had the leaves, rind, and I believe
occasionally the juice cooked into southeast Asian sauces.
I heard that the fruit is too sour to be eaten out of hand,
though what's to prevent it from being made into an ade I
don't know.

 DS> But I have no idea what a Kaffir lime tastes like, nor do I recall
 DS> seeing one.

I've seen them in markets in Asia - they look like smallish
roundish green tangerines with a skin disease.

 ML> Pie would be too much trouble, but you might make a
 ML> decent cherry cider out of them.
 DS> The tree is 25-30 foot tall.  Most of the fruit is in the upper
 DS> canopy. I don't think it would be worth it.

They were sour, anyway. Just kidding. If the fruit isn't
easily accessible, there's no point.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fiery Shrimp Curry
 Categories: Thai, Seafood, Hot
   Servings:  4

           Karen Mintzias
      2    Lemon grass stalks, or:
      2 ts -Lemon zest
      2    Shallots, minced
      3    Garlic cloves, minced
      2 ts Fresh ginger, grated
      2 ts Coriander seeds
      6    Yellow or green chilies
           -(minced)
    1/2 c  Fresh kaffir lime leaves
           -(minced), or:
      1 ts Lime zest
      1 ts Honey
    1/2 c  Unsweetened coconut milk
      1 lb Shrimp, peeled
      2 ts Canola oil
    1/2 c  Lime juice
    1/4 c  Mirin or white wine
    1/2 ts Salt

  PREP TIME: 15 minutes COOKING TIME: 10 minutes

  1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely
  chop lemon grass.

  2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies,
  cilantro, kaffir leaves, honey and coconut milk in a food processor and
  puree until smooth.

  3. Heat oil in a large skillet and saute shrimp until opaque, about 5
  minutes.  Add lime juice, mirin, salt and lemon grass mixture to shrimp.
  Continue cooking 3 to 4 minutes until shrimp are done.

  Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg
  cholesterol, 0 g fiber.

  Source: Delicious! - April, 1993

  Typed for you by Karen Mintzias

MMMMM
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