Thai Salad with Shrimp, Pork and Lemongrass
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g shrimp (s), medium-sized, raw, peeled
- 100 g minced pork, lean
- 1 teaspoon oil, peanut or sunflower oil
- 1 dash soy sauce
- 1 dash fish sauce
- 8 stalks lemongrass, only the thick end, approx. 6- cm
- 12 shallots, Thai, red or 8 medium-sized shallots
- 6 spring onion (s), Thai or 3 German
- 1 large clove garlic
- 1 large chilli pepper (s), Thai
- 4 stalks mint, the leaflets
- 2 m. Kaffir lime leaves
- 6 tablespoon lime juice
- 2 tablespoon fish sauce
- 1 tablespoon palm sugar
- 0.5 teaspoon ½ chili powder OR:
- 1 chilli pepper (s), dried, crumbled, if you like it spicier, take more
Print Recipe
Pin Recipe Instructions
- Wash the prawns, drain them and cut deeply on the back, remove the intestines. Bring the salted water to the boil and briefly bring the prawns to the boil. Turn the heat down immediately, let it steep for 1-2 minutes, then drain through a sieve and drain. I have induction, if you have a normal stove, you simply pull the pot off the plate after it has boiled.
- Heat the oil in a non-stick pan to medium temperature. Sweat the minced pork in it more than fry it. The meat shouldn`t take color, but shouldn`t cook in its own juice either. Season very lightly with a splash of soy sauce and fish sauce. Pour 1-2 tablespoons of water and cook for a moment. The whole thing takes no more than three minutes.
- Mix the lime juice, fish sauce and palm sugar and season with chili powder. Those who like it spicier take more.
- Remove the outer leaf of the lemongrass stalk and cut about 6-8 cm from the thick end into extremely thin rings.
- Cut the shallots into fine strips and the spring onions into 2 cm long pieces.
- Halve the red chilli lengthways, core and cut into fine strips, finely dice the garlic clove.
- Remove the central rib from the kaffir lime leaves, roll up the leaves and cut into extremely thin strips.
- Pluck the mint leaves from the stems and roughly chop them.
- Mix everything except the kaffir lime strips in a bowl.
- Arrange on a platter and sprinkle with the lime strips.
- Fragrant rice tastes great with it.
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