Cooking Index - Cooking Recipes & IdeasLemongrass Salad - {Salad Trakrai} Recipe - Cooking Index

Lemongrass Salad - {Salad Trakrai}

Serves: 8 people

Recipe Ingredients

1/4 cup 23g / 0.8ozMinced lemongrass -(bottom 5" to 6")
1/2 cup 118mlLime juice
1/3 cup 78mlRoasted chile sauce
1/4 cup 59mlFish sauce
1/4 cup 49g / 1.7ozSugar
2 teaspoons 10mlCrushed red pepper
1 1/2 cups 355mlWater
1 cup 62g / 2.2ozMinced chicken
3/4 lb 340g / 11ozLarge raw shrimp - shelled, deveined
2 teaspoons 10mlOil - for grilling
2 cups 474mlShredded cabbage
5   Chinese long beans - cut 1", blanched = (or 20 green beans)
  Salad Condiments
1 cup 93g / 3.3ozShredded sweetened coconut
1 cup 146g / 5.1ozRoasted peanuts or macadamia nuts - coarsely chopped
1 cup 16g / 0.6ozChopped cilantro
1 cup 62g / 2.2ozThinly-sliced red onion
1 cup 40g / 1.4ozMint leaves
1/4 cup 23g / 0.8ozKaffir lime leaves - minced, see Note

Recipe Instructions

Combine dressing ingredients in a bowl. Set aside.

In a 1-quart saucepan, boil water. Add chicken and cook, stirring once or twice, until chicken is no longer pink, about 2 minutes. Drain, rinse with cold water, drain again.

Heat grilling pan over medium-high heat until hot. Brush with 1 teaspoon oil. Grill shrimp until flesh turns red, about 2 minutes each side. Brush shrimp with oil while grilling to prevent sticking. Remove and set aside.

Spread coconut in small pan and toast over medium heat, shaking pan frequently, until lightly browned, 4 to 5 minutes.

To assemble, combine cabbage and beans with salad condiments in a large bowl. Add chicken and dressing, toss well. Transfer to serving platter, top with grilled shrimp.


Note: You can substitute lime zest if you prefer or cannot find the glossy, dark green leaves at an Asian grocery store.

"San Jose Mercury News, 06-27-2001"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.