Lemon Grass Salad with Shrimp

Lemongrass salad with Shrimp

Yam Ta Khai Gung Sod

Serves 2 Cooks in 15 Minutes Difficulty EASY

Ingredients

  • 7 shrimp
  • 50g minced pork
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 1/2 tbsp palm sugar
  • 10 chilli, chopped
  • 1 large shallot, chopped
  • 3 kafir lime leaves, finely sliced
  • 4 lemon grass stalks, retain the first 3cm and finely slice the rest
  • 1 tsp pork stock
  • 1-2 tbsp tempura flour
  • A handful of cashew nuts
  • A handful of peanuts
  • 1 sprig of coriander
lemongrass salad with shrimp ingredients
What you will need.

Method

  1. Bring a little bit of water to the boil and quickly cook the shrimp and pork. Remove and drain.
  2. In a large bowl, mix the fish sauce, chilli, lime juice, palm sugar and stock.
  3. Add the sliced lemon grass, lime leaves and shallot and mix well.
  4. Mix in the cooked shrimp, pork and coriander leaves.
  5. Smash the ends of the lemon grass, the first 3cm retained earlier, with a pestle and mortar. When the lemon grass is stringy, mix with the tempura flour. Heat some oil in a wok and fry hot until the lemon grass is golden and crispy. Remove and drain off any excess oil.

To Serve

Serve on a large plate and sprinkle with the cashew nuts and peanuts and top with the crispy lemon grass.

Hope you enjoy my Lemongrass Salad with Shrimp. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.