Thai Crab Salad with Mango

Lower fat

This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit. When they’re not available, I use mango, but you could ring the changes with grapes or small segments of pink grapefruit.

Serves 4 as a light lunch or 6 as a starter

Ingredients

12 oz (350 g) each white crab meat and brown crab meat (or 2 medium-sized, ready-dressed crabs in the shell)
2 medium-sized, ready-dressed crabs in their shell
grated zest 1 lime (juice reserved for dressing)
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh mint

For the salad:

1 large mango, peeled and sliced into strips
1 level teaspoon sesame seeds
4 oz (110 g) rocket leaves, stalks removed
3 stems lemon grass, ends trimmed and outer layer discarded, then very finely sliced
6 kaffir lime leaves (if available), rolled into a cigar shape and very finely shredded
1 teaspoon freshly snipped chives

For the dressing:

2-3 medium-sized red chillies, halved and deseeded
2 cloves garlic
1 inch (2.5 cm) piece fresh root ginger, peeled
6 sprigs fresh coriander
1 sprig fresh mint
1½ tablespoons Thai fish sauce
juice 2 limes (about 3 tablespoons)
1 level teaspoon light (or dark) soft brown sugar

How to cook

First, pre-heat a small frying pan over a medium heat, then add the sesame seeds Keep them on the move until they’re golden and begin to splutter – about a minute. Then remove the pan from the heat and allow it to cool.

Meanwhile, make the dressing. Blend the chillies, garlic, ginger and sprigs of coriander and mint in a food processor or blender until finely chopped, then add the fish sauce, lime juice and sugar and whiz again.

Next, put the crab meat into a bowl and pour over three-quarters of the dressing, then add the lime zest and most of the chopped coriander and mint (saving some to sprinkle over later), and toss so it’s well coated.

Now put the rocket leaves into a large serving bowl, toss them in the remaining dressing and pile the crab meat on top, along with slices of mango here and there. Then sprinkle over the lemon grass, lime leaves (if using), remaining coriander and mint, chives and sesame seeds.

Nutritional information
Per serving: 161 kcal, Fat 5.7 g, Saturates 0.8 g, Protein 18.6 g, Carbohydrate 9.5 g.

Thai Grilled-beef Salad with Grapes

This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.















SERVES: 4

Ingredients

1 lb (450 g) rump steak in 1 piece, 1 inch (2.5 cm) thick
6 oz (175 g) red or black seedless grapes, halved
2-3 medium red chillies, halved and deseeded, or 3-4 bird eye chillies, whole
2 cloves garlic, peeled
1 inch (2.5 cm) piece fresh root ginger, peeled
6 sprigs fresh coriander, plus 3 tablespoons chopped fresh coriander
1 sprig fresh mint, plus 3 tablespoons chopped fresh mint
3 tablespoons Thai fish sauce
grated zest 1 lime, plus 3 tablespoons lime juice (juice of about 2 limes)
2 level teaspoons palm sugar or light brown soft sugar
3-4 stems lemon grass, very finely sliced
6 kaffir lime leaves, rolled into a cigar shape and very finely shredded (optional)
4 oz (110 g) rocket, stalks removed

To garnish:

1 level teaspoon toasted sesame seeds
1 teaspoon chopped fresh chives

Pre-heat the grill to its highest setting.

How to cook

First you need to grill the beef in advance, and for medium-rare give it 2-3 minutes on each side. Be careful not to overcook the steak: it needs to be quite pink, as the lime juice in the dressing 'cooks' the beef a bit further. If you'd prefer to use a ridged grill pan, pre-heat it for 10 minutes, then cook the steak for 1½-2 minutes on each side. Once the beef is grilled, allow it to rest for 10 minutes before slicing it into thin strips.

Meanwhile, to make the dressing, blend the chillies, garlic, ginger and sprigs of coriander and mint in a processor until finely chopped, then add the fish sauce, lime juice and sugar and whiz again to blend everything. Pour the dressing over the beef strips, then sprinkle the lemon grass, lime leaves (if using), lime zest and remaining herbs over. Add the rocket and grapes and toss everything together, then scatter the garnish over.

Refer: Salad of Stir Fried Beef with grapes

Thai Green Papaya Salad Recipe ("Som Tam")

Ingredients:

• 1 green papaya (tip: buy your papaya at a Chinese grocer, and make sure it is labed "green papaya" )
• 1/2 cup honey-roasted peanuts (or plain roasted), or glazed cashews (see recipe link below)
• 1-2 cups bean sprouts
• 1 to 2 tomatoes, cut into long thin strips
• 1 red chili, minced (seeds removed if you prefer a milder salad)
• 3 spring onions, sliced into long matchstick-like pieces
• 1/2 cup fresh basil, roughly chopped if leaves are large
• handful of fresh coriander
• DRESSING:
• 1/2 tsp. shrimp paste (if vegetarian, substitute 1 Tbsp. vegetarian fish sauce, or soy sauce)
• 2 Tbsp. good-tasting oil, such as olive
• 1 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce - available at Vietnamese food stores)
• 2 Tbsp. lime juice
• 1 tsp. honey

Preparation:

1. First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste dissolves fully. Set aside.
2. Peel the green papaya, then slice it in half and remove all the white seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
3. Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4. Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again, and do a taste test. If you've used sweet glazed nuts, the salad should be sweet enough (if not, add a little more honey). If not salty enough, add a little more fish sauce.
5. To serve, scoop salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!

Make Ahead Tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

Mixed Fruit Salad with Prawns

4 Persons

Ingredient

3 prawns
1/4 cup fresh pineapple cut bite-size
1/4 cup green or red apple cut bite-size
1/4 cup or red grapes cut bite-size
1/4 cup grapefruit or orange wedges
1 tsp ground dried coconut
2 tbsp unsalted roasted peanuts
1/4 cup fresh mint leaves
1 tsp tom yum (chili shrimp) paste
1 tsp deep fried dried garlic
1 tsp soy or fish sauce
2 tsp lemon juice
1/2 tsp palm sugar
1 tb fish sauce

Takes 40 minutes

1. Remove the shells and the veins from the prawns, rinse them and sprinkle them with salt and dust with flour.
2. Deep fry the prawns in cooking oil until golden brown, and set aside.
3. Cut the apple bitesize and place the pieces in coldwater with lemon juice for about 20 seconds to prevent discoloring. Then remove and drain them.
4. Now put the tom yum paste in a bowl , lemon juice, soy or fish sauce, palm sugar, fried garlic and mix well
5. Add all fruit, dried coconut, roasted unsalted peanuts, mint leaves, fresh chili. Mix well.

Yum Goong Ta Kai (Spicy Prawn Salad)

Ingredients for 2 People

8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation
1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.

Serve With
Lettuce
Cabbage

Yam Hua Plee (Banana Flower salad)

Ingredients

1 banana flower

2 - 3 Thai Chillies (Prik khee nuu)

2 Shallots

1 clove of garlic

Palm Sugar

Fish Sauce

Coriander and or Asian Celery

Method

When preparing the banana flower you will need to remove the dark outer leavers (reserve one to serve in) to get the to centre (white) leaves which can be eaten. When doing this use rubber or surgical gloves as the flower leaches a sap which turns black and is hard to get out of skin, kitchen benches etc.

Once you have removed the outer leaves cut the flower in half lengtheways and thinly slice (as you would to make onion rings). Wash thes in water to remove the sap and drain thouroughly.

In a mortar and pestle gently bruise the garlic and chilli.

Mix all ingredients in a large bowl and test for taste add palm sugar, fish sauce and chilli to taste.

In the reserved outer leaf gently place the salad to serve.

Yum Tua Poo ( Wing Bean Shrimp Salad)

Ingredients for 2 People

50 gms Pork Mince
30 gms Cooked Shrimp
20 gms Peanut Toasted in Dry Frying Pan
10 gms Chopped Spring Onion
30 gms Chopped Wing Beans (or Long Green Beans)
10 gms Chopped Coriander Leaves
2 Chopped Big Red Chillies
3 Garlic Cloves
4 Tablespoons Coconut Milk
1 Teaspoon Dry Coconut
1 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Dried Flaked Chilli
170 ml Water

Preparation
All the vegetables and meats should be chopped into fine small pieces for this recipe. The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar. If you are using uncooked shrimp, cook them with the pork, for cooked shrimp they can be added later.
1. Boil the water add the salt, and chopped garlic.
2. Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces.
3. Cook for 1 minute.
4. Pour off half of the cooking water.
5. Chop the shrimp meat into small pieces and add to the pan.
6. Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
7. Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.
8. When serving place the salsa in a dish and add a little dried shredded coconut to the top.

Serve With
Salads, rice, whisky, or beer

Yum Pla Dook Foo (Crispy Catfish with Green Mango Salad)

Ingredients
1 catfish (or any meaty white fish) weight 400-500 grams

3 tablespoons fish sauce

4 tablespoons lime juice

1 tablespoon sugar

5-10 chilies, chopped

1/4 cup shallot, sliced

1 mango, julienned (or sour green apple)

1/4 cup fried cashew nuts, or peanut

coriander leaves (for garnishing)

Preparations
1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.

5.Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

Yum Hoy Krang (Spicy Cockle Salad)

Ingredients
800 grams cockles

1 tablespoon shallot, sliced

1 teaspoon chili, sliced

1/4 cup mint leaves

1 tablespoon sliced lemongrass

1 1/2 teaspoon fish sauce

2 tablespoon lime juice

1/2 cup shredded green mango

mint leaves (for garnishing)

Preparations
1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.

2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.

3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.

Yummy! Thai Salads

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