Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2020, Clay Irving <>, Manhattan Beach, CA USA

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Yam Khana Kung Sot (Fresh Shrimp and Chinese Kale Salad) ยำคะน้ากุ้งสด

Recipe from: All Thai Food

5 to 8 medium-sized shrimps, cleaned, shelled, and deveined
½ pound minced pork or chicken
chinese kale, 25 pieces cut approximately 1 cm long
2 tomatoes, cut into well pieces
2 tablespoons finely chopped red shallot
1 tablespoon fish sauce
1½ tablespoon sugar
2 tablespoons lime juice
5 to 8 chiles, smashed and coarsely chopped
mint leaves for garnishing

Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside. Add minced pork or chicken in the same pot. Wait until cooked, remove and drain.

Prepare the salad dressing — Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.

In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

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