Crustacean Potato Salad With Spicy Peanut Sauce

Recipe Ingredients

		Peanut Sauce
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Toasted sesame oil
1 tablespoon	15ml	Rice vinegar
2 tablespoons	30ml	Lime juice
3 tablespoons	45ml	Garlic cloves (large)
1 1/2 tablespoons	22ml	Fresh mint leaves
1		Serrano chile - (or to taste) - quartered, seeded
1/2 teaspoon	2.5ml	Salt
1/3 cup	78ml	Creamy peanut butter
		Assembly
1		Carrot
2 tablespoons	30ml	Olive oil
1		Leek, white and light green parts - thinly sliced
1 1/2 lbs	681g / 24oz	Yukon Gold potatoes - (to 1 3/4) - peeled, and
		Cut into 3/4" cubes
		Peanut Sauce - (see above)
1		Carrot - coarsely grated
1/4 cup	59ml	Dry roasted peanuts
2 tablespoons	30ml	Minced fresh basil
2 tablespoons	30ml	Minced chives

Recipe Instructions

For the Peanut Sauce: Combine the peanut oil, sesame oil, vinegar, lime juice, garlic, mint, chile and salt in a blender. Blend until almost pureed. Add the peanut butter and continue blending until smooth. (This can be prepared several days ahead and refrigerated. Before using, bring to room temperature and whisk to blend.)

For Assembly: Peel the carrot, then remove long thin wide strips, using a swivel-bladed peeler. Roll each into a curl, and secure it with a toothpick. Place the curls in a bowl of ice water. Let them sit for several hours or overnight in the refrigerator to set the curl. Remove the toothpicks.

Heat the oil in a medium skillet over medium-low heat. Add the leek, cover and cook until tender, about 15 minutes, stirring occasionally. Cool the leek to room temperature.

Steam the potatoes until tender, about 20 minutes. Immediately place the potatoes in a serving bowl. Add the peanut sauce, leek, grated carrot, peanuts, basil and chives. Mix well. Garnish with the carrot curls.

This recipe yields 4 to 6 servings.

Each of 6 servings: 356 calories; 310 mg sodium; 0 cholesterol; 24 grams fat; 4 grams saturated fat; 31 grams carbohydrates; 8 grams protein; 3.55 grams fiber.

Source:
The Los Angeles Times, 08-15-2001

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