This is my favorite Secret Recipe Club post, to date.
Whats SRC? It’s a collective of bloggers seeking to try something from someone else’s kitchen.
Fellow expat Jess is totally enthralled with her Thai surroundings. How can you not be? Thailand is a proverbial assault on all your senses. Its really effing hot. There are bajillions of people crammed into its cities. Its loud, the constant buzzing of people and traffic is unparalleled. And it. is. phenomenally delicious.
Expat life has it’s ups and downs, but mostly I walk around with doe-eyes trying to take everything in- especially when I lived in Korea. I can’t even begin to imagine what life in Bangkok must be like. Let along doing all of that doe-eyedness pregnant or with newborns. Jess, you rock.
And so does your Thai Shrimp Salad.
It was a no brainer to try out a Thai recipe. It’s my ultimate weak spot – Asian ingredients are totally foreign to me. There were so many recipes that had me squealing, particularly her quest for perfect pad thai. Next time, Jess!
Needless to say, I’ll be swinging by The Inquiring Chef again.
Audio Pairing: Take it or Leave it by Cage the Elephant
Thai Shrimp Salad
By July 7, 2014Published:
This is my favorite Secret Recipe Club post, to date. Whats SRC? It's a collective of bloggers seeking to try something from …
- 400 grams shrimp peeled and deveined (about 3/4 lbs)
- 1 tsp vegetable oil
- 3 tbsp sweet thai chili paste
- juice of a lime
- 1 stalk lemongrass only white parts
- 2 medium shallots thinly sliced
- 1/2 cup a bunch of fresh mint lightly packed and chopped
- 3-4 kaffir lime leaves thinly sliced
- Sauté the shrimp in vegetable oil over until cooked through, about 3-4 minutes. Drain any liquid and place in a mixing bowl.
- Add chili paste and lime juice until combined.
- Remove the stem from the kaffir leaves. Cut the leaves and lemongrass stalks into very thin slivers. Add kaffir, lemongrass, shallots and mint leaves to the shrimp and toss until combined.
- Serve immediately or chilled.
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