Text 28476, 107 rader
Skriven 2012-08-20 06:09:50 av Dave Drum (1:261/38)
Ärende: Chile 1371
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot & Sour Prawn Salad (Plah Gkung)
 Categories: Oriental, Seafood, Chilies, Salads
      Yield: 4 servings

    1/2 lb Medium-size shrimp
      6    Thai chilies; in thin
           - rounds
      2 ts Roasted chile paste; (nahm
           - prik pow)
      2 tb Fish sauce (nahm bplah)
      2 tb Lime juice; to taste
      2 ts Granulated sugar; to taste
      1    Stalk lemon grass
      1    Shallot; halved lengthwise,
           - sliced thin crosswise
      2 tb Coarse chopped cilantro,
           - sawleaf coriander, or
           - parsley
      4 tb Coarse chopped mint leaves
      3 c  Boiling water

  Shell, devein and butterfly the shrimp. Give it a
  saltwater bath to freshen. (See below.) Then rinse
  thoroughly with plenty of water and drain.

  Mix the Thai chilies with the roasted chile paste, fish
  sauce, lime juice and sugar. Taste and adjust to the
  desired hot, sour, sweet and salty combination. The sauce
  should be intense in all respects.

  Trim off and discard the woody bottom tip of the lemon
  grass and 2-3 of the loose, fibrous outer layers. Slice
  stalk from the bottom end into very thin rounds, to yield
  roughly 3 Tbs. Place in a mixing bowl with the sliced
  shallots, coarsely chopped cilantro and mint leaves.

  Blanch the shrimp in boiling water for 20 seconds, or
  until they turn pink on the outside but are not completely
  cooked through. Drain. The shrimp will be further cooked
  by the lime juice in the sauce.

  Toss the shrimp while still warm with the herbs and the
  chilli-lime sauce. Stir well to coat the shrimp. Transfer
  to a serving plate and garnish with mint sprigs.

  Saltwater Bath for Shrimp:

  Place them in a bowl and add sea salt and water to barely
  cover. For each pound, use one generous teaspoon of sea
  salt and half a cup of water. Mix with your hand for a few
  seconds to dissolve the salt and gently massage the
  shrimp. Set aside for five to ten minutes. The water will
  quickly turn grey and murky. Then rinse thoroughly in
  plenty of cool water to remove all the salt. Drain well.
  For stir-fried dishes, make sure they are not wet when you
  are ready to cook; if they are, pat dry with a clean
  towel.

  Soaking the shrimp in their own element -- sea salted
  water -- helps perk them up, giving them a fresher smell,
  and when cooked, a crisp, succulent texture. Some that
  really have been dehydrated by prolonged freezing may even
  grow in size.

  Notes and Pointers:

  Hot-and-sour salads lie at the heart of Thai cuisine.
  There are so many different ways to make them, and even
  though they are essentially hot with chillies and sour
  with lime juice, the balance of flavor can be such that
  each is distinctly unique.

  In this recipe, the sauce combines a subtle roasted
  dimension from the roasted chile paste with the heat of
  fresh chilies and the sharp sour of lime juice.
  Undercooking the shrimp helps them retain their natural
  sweetness and gives them a tender, moist texture. For a
  special, refreshing touch, slice a sour tangerine and toss
  in with the shrimp, herbs and sauce.

  For a variation using jumbo-size prawns: butterfly the
  prawns in their shell and grill over hot coals until they
  turn pink, are slightly charred but a little undercooked.
  Arrange on a serving platter. Toss the herbs with the
  sauce and spread on top of the grilled prawns. Likewise,
  the seasoned herbs can be used on grilled lobster.

  Try this recipe also with squid, scallops, shelled mussels
  and clams and firm fish, or a combination of seafood. It
  is delicious with sea bass.

  Recipe from Dancing Shrimp: Favorite Thai Recipes for
  Seafood by Kasma Loha-unchit. Published by Simon &
  Schuster, 2000.

  FROM: Mary Anne Durkee; Chile-heads List - 22 Feb 2001

  Uncle Dirty Dave's Archives

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... All work and no play makes Jack a dull boy & Jill a rich widow!! Evan Esar

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