Thai salad with shrimps


24 raw tiger prawns
a handful of any lettuce
small bunch of cilantro
1 h. L. coriander seeds
1 h. L. curry powder
3 tbsp. l. vegetable oil
salt pepper

For the filling:

1 stalk lemongrass
half hot pepper chili
2 tbsp. l. fish sauce
2. l. light soy sauce
4 tbsp. l. peanut oil
juice of 1 lime

Step 1 Clean the prawns on the shell, make an incision on the back, remove the black intestinal vein. Crumble coriander seeds with the help of a rolling pin or a mortar, mix with curry and butter. Pour this mixture of shrimp, stir and leave for 30 minutes.
Step 2 Prepare filling: lemongrass clear of the upper leaves and finely chop. Chile remove seeds and chop. Grind all the ingredients in a blender filling into a homogeneous mass.
In very hot wok or deep frying pan with a thick bottom fry shrimp until porozoveyut, 3-5 minutes. Add to the pan filling, mix it with the shrimp, remove from heat.
Put lettuce, pre-washed and obsushennye, on a plate, place the shrimp on top and pour the sauce from the pan formed. Sprinkle with fresh coriander leaves.

If you bought a lemon dry sorghum, it has to be soaked in warm water for at least 2 hours from the finished dishes sorghum extract better -. Too hard.

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