February 19th, 2012.
Hello! Just got back from a very amazing honeymoon trip to Phuket. All i can tell you is each and every Thai food i found there is super delicious. I love the tangy taste every food has, and the combination of sweet, sour, and spicy just blew me away. So when we got home, i miss eating Thai food and i want to learn how to cook Thai food. And here's my first attempt: Thai Prawn Salad.
I got the recipe from taste.com.au, here's the ingredients and how to make it:
- 1 stick lemon grass (trimmed, thinly sliced)
- 1/2 lime juice (you can use lemon juice, but it doesn't taste as good as lime juice)
- 2 tbsp peanut oil (you can use canola or sunflower oil)
- 2 tsp fish sauce
- 1 1/2 tbsp palm or brown sugar
- 2 small red chillis (deseeded, thinly sliced)
- 1 kg green king prawns
- 2 Lebanese cucumber (peeled into long strips) - optional
- 2 green onions (thinly sliced diagonally)
- 1/2 cup coriander leaves
- 1/3 cup mint leaves
- 1/4 cup roasted peanuts (or cashew nuts, roughly chopped)
And then i added:
- 1/2 tomato (chopped)
- 1/2 red onion (thinly sliced)
Directions:- Place lemon grass, lime juice, oil, sugar, fish sauce, and chillies into a large bowl. Whisk until sugar dissolves. If it's to sour, you can always add sugar. Remember, it's all about balancing the taste.
- Place prawns into a shallow ceramic dish. Reserve 1/4 cup lemon grass mixture. Pour remaining lemon grass mixture over prawns. Toss to coat. Refrigerate for one hour.
- Heat barbecue plate (or simply use a pan) over high heat until hot. Lighly grease plate and cook prawns for 2 or 3 minutes until pink. Transfer to a plate, and then cover to keep warm.
- Place cucumber, onions, coriander, and mint into a bowl. Pour over reserved lemon grass mixture, and then toss to combine. Arrange the salad on serving plate. Top with prawns and nuts. Serve.
i used the remaining onions and dressing to cook so-called Pad Thai fried rice and adding sweet sour sauce and Pad Thai sauce. Happy tummy!
