Beansprouts Spicy Salad Recipe |Yam Thua Ngawk

INGREDIENTS:
1 cup bean sprouts
1/2 cup soil bean sprouts
100 grams Chinese beansprouts
2 large claw river prawns
1/4 cup mint leaves
2 tsp butter

DRESSING:
2 tbsp finely sliced hot chilies
5 finely sliced shallots
1 tbsp sugar
1/4 cup lime juice
1/4 cup fish sauce

PREPARATION:
1. Mix all ingredients for the spicy dressing together, stir well and put aside.

2. Wash beansprouts and soil bean sprouts, remove roots, and soak in water mixed with vinegear for 10 minutes, then drain. Wash the Chinese bean sprouts and set aside.

3. Clean and slit open the prawns leaving the shell intact. Lightly butter, then grill until just done. Remove the shells and cut the prawns into pieces.

4. Mix all ingredients together, pour the spicy dressing over the mixture and toss well. Transfer to a serving dish and garnish with mint leaves before serving.

THAI VERMICELLI SALAD WITH PRAWN | yum woon sen

Thai Recipe Ingredients

* 10 medium size shrimps

* 100 grams ground pork

* 40 grams mushroom

* 20 grams chinese celery, cut into 1" long

* 1 onion, sliced

* 2 tomatoes, sliced

* 20 grams shallot, sliced

* 6 chilies, coarsely chopped

* 40 grams glass noodle

* 4 tablespoons fish sauce

* 1 tablespoon sugar

* 5 tablespoons lime juice

Thai Food Preparations

1. blanch pork and shrimp in boiling water, drain

2. blanch mushroom and glass noodle until soft, set aside

3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.

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