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Categories: Appetizers, Best Recipes, Fish and Shellfish

Yum takrai (lemon grass with dried shrimp and cashew)

Yum takrai (lemon grass with dried shrimp and cashew)
Los Angeles Times

One hot, steamy afternoon in Singapore, I dropped into Bumbu, a Thai-Indonesian restaurant in an old district near the famous Sultan Mosque. I hardly noticed the charming colonial ambience of the small, dark room, nor the alluring dishes on the ... Read more

Total time: 1 hour, 15 minutes | Serves 4
Note: This salad is from chef Varin Maturavaj and Luyong Kunaksorn, co-owners of the A-Roy Thai restaurants in Singapore. You can substitute one-third cup unsweetened toasted coconut (available in Asian markets) for the fresh coconut.
  • Meat from about 1/4 of a fresh coconut
  • 1/3 cup lime juice
  • 3 tablespoons nam pla (Thai fish sauce)
  • 3 tablespoons sugar
  • 8 to 10 stalks lemon grass
  • 3 shallots
  • 2 green onions
  • 1/4 cup oil
  • 1/2 cup raw cashews
  • 3 tablespoons dried shrimp
  • 2 Thai chiles, cut into small pieces
  • Romaine lettuce

Step 1Crack the coconut and cut away pieces of the meat, then use a vegetable peeler to make thin (1-inch) strips until you have about one-third cup of thin strips. Toast the coconut strips on a baking sheet in a 350-degree oven for 15 to 17 minutes until golden. Remove, cool and set aside.

Step 2Combine the lime juice, fish sauce and sugar and let stand while preparing the salad. Taste and add more sugar, if desired.

Step 3Cut off the root end of the lemon grass stalks and discard. Use 6 inches of the lower part for the salad. Discard the rest, or save for another use. Remove the coarse outer layers of each stalk. With a very sharp knife, slice the lemon grass stalks crosswise as fine as possible. There should be about 1 1/2 cups sliced lemon grass.

Step 4Peel the shallots; quarter them lengthwise, then slice thinly. Trim the root end of the green onions and cut off part of the green end, leaving 1 inch of the green part. Cut the onions in half lengthwise, then slice thinly.

Step 5Heat the oil in a small skillet. Fry the cashews until golden, about 50 seconds. Drain on paper towels. Fry the dried shrimp until crisp, about 1 1/2 minutes. Drain on paper towels.

Step 6In a bowl, combine the cashews, shrimp, lemon grass, shallots and green onions. Just before serving, add the small pieces of Thai chile to the lime juice-fish sauce dressing, pour over the salad and toss well.

Step 7Place a large romaine leaf on a serving plate. Spoon the salad onto the leaf. Sprinkle on the coconut strips. Prepare a plate of tender romaine leaves (or the top halves of romaine leaves, center ribs removed).

Step 8To eat, use your hands to shape a piece of lettuce into a little cup, spoon salad into the lettuce, wrap and eat.

Each serving:
334 calories; 6 grams protein; 30 grams carbohydrates; 4 grams fiber; 23 grams fat; 10 grams saturated fat; 8 mg. cholesterol; 1,063 mg. sodium.
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