Text 14280, 108 rader
Skriven 2011-08-03 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: BARSTOOLS 687
=====================
-=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> in Darwin there is a glut of prawns.

 ML> Excellent. So has some clever entrepreneur found a way of
 ML> transferring this glut to somewhere where there is a dearth
 ML> of prawns?

Send them over here! We have a chronic shortage of affordable
shrimp.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Pomelo And Grilled Shrimp Salad: Yam Som-O
 Categories: Thai, Salads, Shrimp, Chilies, Dressing
      Yield: 4 servings
 
           SALAD:
      1 lg Pomelo
    1/2 lb Shrimp in shell
      6    Long (12") bamboo skewers
           (soaked in water for 30
           Minutes)
    1/2 md Cucumber (Asian or English)
      1 sm Tomato cut in half and cut
           Into thin wedges
      1 c  Loosely packed mint leaves
    1/3 c  Roasted unsalted peanuts,
           Crushed in a mortar or
           Finely chopped
      3 tb Shrimp powder with chili
           (kung phrik pon)
           DRESSING:
      3 tb Fresh lime juice
    1/2 ts Salt
    1/2 ts White pepper
      2 tb Plus
      1 ts Palm sugar or brown sugar
           Toppings:
           Fried garlic chips
           Crispy Shallots
           Sprigs of cilantro
 
  Pomelo originated in Thailand, and is said to be the ancestor of
  grapefruit.
  
  This salad is often served in the hollowed out pomelo half that
  has been intricately carved with a flower pattern.
  
  Cut off the ends of the pomelo.  With a sharp knife, score the
  skin lengthwise into eighths.  Pull off the rind with all the
  pith, using the scored sections as a guide.  Separate the fruit
  into sections and completely remove the tough thin membrane
  enclosing each segment. Snip the membrane with a pair of kitchen
  shears and peel it away from the juice sac.  It's an easy job as
  the sacs are firm, neat bundles that roll out intact.  Break the
  fruit segments into bite size pieces and remove any seeds.
  
  Build a charcoal fire or preheat a gas grill or broiler.
  Meanwhile thread the unshelled shrimp on to the soaked bamboo
  skewers, about four or five shrimp per skewer.  Grill or broil the
  shrimp turning once or twice, just until they are pink, about 3 to
  4 minutes total. Remove the shrimp from the skewers, peel, and add
  them to the bowl with the pomelo.
  
  Peel the cucumber half.  Slice it in half and scoop out the seeds
  if there are any with a spoon, cut the halves crosswise into thin
  slices, and add them to the bowl.  Add the remaining ingredients
  to the bowl and gently toss to mix.  Set aside
  
  Combine the dressing ingredients in a blender until smooth and
  liquid. Pour the dressing over the salad and toss until well
  mixed.
  
  Transfer the salad to a large serving platter or bowl, and
  sprinkle with the fried garlic chips and crispy shallots on top.
  Tear a few cilantro sprigs and toss over the salad and serve.
  
  To make fried garlic chips (kratiem tod)
  Makes 3 tablespoons
  1 cup of vegetable oil
  1/4 cup thinly sliced garlic cloves (about 12)
  
  Pour the oil into a wok or a small cast iron skillet set over
  medium heat and bring to 360 deg F.
  
  Add the garlic and cook until golden (do not burn!) stirring
  occasionally, about 1 minute.  Remove with a wire skimmer and
  drain on paper towels.  Let cool.  Strain the cooled flavoured oil
  for later use.
  
  The chips will keep for a week or two in a sealed jar.
  
  Mary-Anne
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)