Spicy Shrimp and Torch Ginger Salad

 Spicy Shrimp and Torch Ginger Salad

  • 6 large prawns, peeled, deveined and blanched
  • 1 cup blanched minced pork
  • 3 tablespoons tender petals of torch ginger, julienned
  • 2 tablespoons cashew nuts, soaked in salt water and drained
  • 1 tablespoon bergamot peel, julienned
  • 1 tablespoon tender white part of lemongrass, julienned
  • 1 tablespoon bergamot leaf, julienned
  • 1 tablespoon fried shallot flakes
  • 1 tablespoon fried garlic flakes
  • Enough oil for deep-frying
  • For the dressing:
    • 8 cloves small garlic
    • 12 small shallots
    • 2 tablespoon palm sugar
    • 2 chilies
    • 2 tablespoon lime juice
    • 2 tablespoon tamarind paste
    • 1 tablespoon fish sauce
    • Pinch of salt

Method –  In a mortar and pestle, add in the chilli and pinch of salt. The salt will act as a sort of grinder. Pound the mixture into a paste. Add the garlic. Pound again into a paste. Then add the shallots and pound everything together. Next, add in the palm sugar. Give it another round of good pounding. When done, add the fish sauce, lime juice, and tamarind paste. Mix well, taste and see if you need to add more of something.  Heat up a pan of oil on medium heat and deep-fry the cashew nuts until crispy. Alternatively, you can also roast them. The pre-soaked in brine is a technique my Mom got from a restaurant. It makes the cashew nuts crispier and won’t dry out when roasted or fried. In a plate, put in the pork. Place the shrimp on top. Sprinkle with cashew nuts, garlic & shallot flakes, bergamot leaf & peel, lemongrass, and torch ginger. Pour in the dressing just before serving.

Mix well and enjoy.

 

Recipe from: http://www.opensourcefood.com/people/LittleChi/recipes/spicy-shrimp-and-torch-ginger-salad
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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