Thai Shrimp Salad (Yum Goong) — 泰式鲜虾沙拉

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[mk_fancy_title tag_name=”h1″ color=”#ffffff” size=”60″ force_font_size=”true” size_phone=”30″ font_weight=”500″ txt_transform=”capitalize” letter_spacing=”1″ margin_bottom=”0″ font_family=”Allura” font_type=”google” align=”center” animation=”bottom-to-top”]Thai Shrimp Salad (Yum Goong)[/mk_fancy_title][mk_fancy_title tag_name=”h1″ color=”#ffffff” size=”60″ force_font_size=”true” size_phone=”30″ font_weight=”500″ txt_transform=”none” letter_spacing=”1″ margin_bottom=”0″ font_family=”Noto+Sans” font_type=”google” align=”center” animation=”bottom-to-top”]泰式鲜虾沙拉[/mk_fancy_title]
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Ingredients  
1 green apple or red apple (approx. 200g), peeled
some light brine
some water
0.5kg prawns, shelled with tail intact then deveined
2 packets enoki mushroom (approx. 200g), roots removed
130g minced pork
100g lemongrass (white portion), cut obliquely
100g shallot, peeled and cut into thin slices
1 carrot (approx. 200g), peeled and diced
6 chilli padi, stemmed and diced
juice from 13 calamansi
a few coriander leaves

Seasoning  
2 tbsp white vinegar
3 tbsp white sugar
1 tbsp Thai fish sauce

Method
1    Soak apple awhile in the light brine before dicing.
2    Bring some water in a pot to boil. Blanch prawns, mushrooms and minced pork separately. Drain and leave to cool.
3    Add lemongrass, shallot, apple, carrot and chilli padi sequentially into a large bowl. Stir well.
4    Add prawns, mushrooms and minced pork. Continue to stir evenly.
5    Add calamansi juice to stir slightly. Then add seasoning and stir well. Cover with cling film and refrigerate for 4 hours till flavour is absorbed.
6    Plate the salad and garnish with coriander leaves.

用料
青苹果或红苹果1个(约200克),去皮
淡盐水适量
清水适量
虾半公斤,去壳留尾,去泥肠
金针菇2袋(约200克),去根部
猪肉碎130克
香茅100克(取白色部分),切斜片
红葱头100克,去皮切薄片
红萝卜1条(约200克),去皮切丁
指天椒6条,去蒂切粒
酸柑13个,榨汁
芫荽叶少许

调味料
白醋2汤匙
白糖3汤匙
泰国鱼露1汤匙

作法
1    将苹果放入淡盐水中浸泡一会儿,捞起后切成丁。
2    锅中放入适量清水煮至滚沸,分别放入虾、金针菇及猪肉碎烫熟,捞起沥干水分,待凉。
3    在大碗中依序放入香茅片、红葱头片、苹果丁、红萝卜丁及指天椒粒,搅拌均匀。
4    接着放入虾、金针菇及猪肉碎,继续搅拌均匀。
5    加入酸柑汁略微搅拌,然后放入调味料搅拌均匀。盖上保鲜膜,放进冰箱冷藏4小时至入味。
6    取出后盛入盘中,用芫荽叶点缀即可。

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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