RECIPE TITLE "Heavenly Shrimp Salad (Yumm Goong Sawan)"
Recipe from Cracking the Coconut , Copyright © by Su-Mei Yu
Makes 6 servings ---
I discovered this recipe in an old Thai cookbook and tested it at a catering party. The guests went wild. Several asked me to put it on my restaurant menu. Now, when papaya is ripe and sugary sweet, this heavenly salad is one of the restaurant's most popular summer dishes. Instead of shrimp, I use grilled chicken.
3 cups cubed (1-inch cubes) ripe papaya
1 1/2 pounds medium shrimp, peeled, deveined, and cooked
7 kaffir lime leaves or zest of 1 orange, removed with a peeler in strips and julienned
1 stalk lemongrass, green parts and tough outer layers removed, minced
3/4 cup Dressing Five (Recipe Follows)
15 sprigs cilantro, leaves only, minced
15 sprigs mint, leaves only, sliced into thin strands
2 tablespoons unsalted peanuts, dry-roasted and coarsely ground
| Original Thai Cookbook
The first complete, authentic Thai cookbook published in America. More than 140 traditional, tested recipes from Thailand's rich cultural heritage. Healthful and slimming, this is the newest exotic cuisine sweeping the country.
Spread the papaya cubes out on a serving platter. In a large mixing bowl, combine the shrimp, kaffir lime leaf strands, and lemongrass. Toss lightly and put the mixture on top of the papaya cubes. Pour the dressing over the shrimp and papaya, garnish with the cilantro, mint, and peanuts, and toss gently just before serving.
Instead of papaya, substitute fresh peaches, pears, mangoes, or nectarines.
Instead of shrimp, substitute grilled chicken, turkey, imitation or real crabmeat, or lobster.
|True Thai: The Modern Art of Thai Cooking
Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.
True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English. More info
|Quick & Easy Thai: 70 Everyday Recipes
Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like. More info
|Thai and South-East Asian Cookbook, the Ultimate: All the traditions, ingredients and techniques, with over 300 spicy and aromatic recipes illustrated step-by-step
This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes. More info
|Easy Thai Cookbook: The Step-By-Step Guide to Deliciously Easy Thai Food at Home
This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners. More info
|Complete Thai Cooking
Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouth-watering presentations for all occasions. More info