Hi All!
I went to the vegetable market and found some beautiful Thai mint and coriander. I wanted to make a fresh Thai style salad for lunch so I went to the supermarket and bought some frozen prawns. These are already cleaned so less prep work. I’m the only one in our house that eats seafood so I usually buy frozen prawns but if you prefer fresh prawn you can use them also.
This recipe is very easy to make but lots of cutting. 😜 You don’t need much in the way of special ingredients, only kaffir lime leaves, which you can get at most vegetable markets, supermarkets, or Asian shops. You can use fresh or dried.
I love seafood and Thai food, my husband can’t eat seafood because of allergies, so I made this for my lunch. If you have similar allergies you can replace the seafood with chicken, avocado, or both.
You can use this recipe for dinner, BBQs, parties etc. Put any leftover dressing into jar and you can use it next time or you can use it for a different salad you made.
The dressing will keep in the fridge for a month.
If can’t find daikon (Asian shops or vegetable markets usually have it) you can use your favourite vegetables, radish, green pawpaw, some nice crunchy vegetables are good, I think.
In my video, after I slice the onion, I put it in water to soften the flavour. Just 5 mins is enough then you can strain the water. I like using fresh herbs a lot and tearing the herbs as you add them to your salad really brings out their aroma. Enjoy a refreshing salad for you lunch or dinner.
Thai Style Prawn Salad
Thai style Prawn and vermicelli salad with kaffir lime leaves dressing
Ingredients
- 200 g Prawn Using frozen
- 1 tsp Starch Corn or potato
- ¼ tsp Salt
- 68 g Rice vermicelli
- 160 g Cucumber
- 100 g Bean sprout
- 130 g Daikon
- 120 g Red cabbage
- 120 g Celery
- 90 g Red onion
- 70 g Carrot
- ½ each Red capsicum
- 30 g Fresh Thai mint only use leaves
- 30 g Fresh coriander only use leaves
- 1 each Fresh chilli For garnish
Instructions
- If using fresh prawns clean them first.
- Put the prawns into a bowl and add 1 tsp of starch, ¼ tsp of salt, rubbing it in to the prawns. Leave for 15mins when finished.
- Bring water to the boil, add the rice vermicelli, and cook for 4 mins, or what your packet says. Loosen the noodles with chopstick or tongs (use whatever you like).
- Once the noodles are loose tip them into a strainer. Cool them down with water then cut them with kitchen scissors.
- After 15mins, remove the prawn’s tails and cut them in half.
- Again, bring water to the boil and cook the prawns for 2-3mins. Cool them down with water as we did with the vermicelli.
- Wash all the vegetables and peel the daikon, carrot and onion.
- Using your peeler remove the celery’s strings.
- Slice the celery.
- Slice onion and leave it in water for 5mins. After 5mins, strain the onion.
- Shred the red cabbage.
- Julienne the cucumber, carrot, daikon and red capsicum.
- Remove the Thai mint leaves and coriander leaves from any stems.
- Slice the chilli for garnish.
- Weigh the bean sprouts.
- Put all cut the vegetables, prawns, and vermicelli into a bowl.
- Tear the herbs as adding them to the bowl. Tearing the leaves will help the aroma come out)
- Add the dressing (see the dressing recipe) 5-6 tbsp into the bowl, mix well, then serve.
Video
Kaffir lime leaves dressing
Equipment
- Blender
Ingredients
- 10 g Fresh coriander leaves
- 5 g Fresh Thai mint leaves
- 2 each kaffir lime leaves Fresh or dried
- 2 each Lemon
- 1 tsp Garlic
- 1 tsp Ginger Using tube
- 1 each Chilli
- 2 tbsp Dijon mustard
- 150 g Rice oil
- 2 tsp Fish sauce
- ½ tsp Salt
Instructions
- Wash herbs and remove the leaves from any stems.
- Zest the lemons and put the zest in a bowl.
- Squeeze the lemons in to a separate bowl.
- Cut chilli in half, remove the seeds, chop it finely, and put in another bowl.
- Measure 150g of rice oil.
- Add the coriander and mint leaves into a blender.
- Add the kaffir lime leaves.
- Add the lemon juice, garlic, ginger, Dijon mustard, rice oil and fish sauce.
- Blend well.
- Taste the dressing and if need add the ½ tsp of salt and mix well.
- Add the chopped chilli and lemon zest to the dressing and mix well.
- Pour the dressing into a bottle.
タイ風エビ春雨サラダ
Ingredients
- 200 g エビ 冷凍
- 1 小さじ 片栗粉
- ¼ 小さじ 塩
- 68 g 春雨
- 130 g 大根
- 160 g きゅうり
- 120 g セロリ
- 120 g 赤キャベツ
- 100 g もやし
- 90 g 紫玉ねぎ
- 70 g 人参
- ½ 個 赤パプリカ
Instructions
- 生のエビを使用する場合は殻とワタをとる。
- エビは解凍して、ボールに入れて片栗粉と塩を入れてよく揉んで１５分くらいおく。
- お湯を沸騰させて春雨を茹でる。（袋に４分茹でると書いてあるのでここでは４分茹でます。）
- 春雨をザルにあげてよく水で洗い、ハサミで食べやすい長さに切る。よく冷ましておく。
- エビの尻尾をとり、半分に切る。
- お湯を沸騰させてエビを２−３分茹でて、ザルにあげて水でよく冷ましておく。
- 玉ねぎは薄くスライスして水に１５分つけて、ザルにあげておく。
- もやしを量っておく。
- セロリの筋をとり、斜めぎりする。
- きゅうり、人参、大根、キャベツは千切り。
- 赤パプリカも千切り。
- タイミントとパクチーの葉を３０gづつとり、ボールに入れておく。
- 全ての野菜をボールに入れる（ハーブを除く）。
- エビと春雨をボールに追加
- ハーブをちぎりながら追加する。（アロマが出ます）
- ドレッシングを大さじ５−６を追加してよくまぜる。
- 生の唐辛子を飾り付け。
Video
コブミカンの葉ドレッシング
Equipment
- ブレンダー
Ingredients
- 10 g パクチー
- 5 g タイミント
- 2 枚 コブミカンの葉 生又は乾燥
- 2 個 レモン
- 1 本 生唐辛子
- 1 小さじ ニンニク みじん切り
- 1 小さじ 生姜 チューブ使用
- 2 大さじ ディジョンマスタード
- 150 g 米油
- 2 小さじ ナンプラー
- ½ 小さじ 塩 味を確認してもし必要なら
Instructions
- タイミントとパクチーは洗って、葉のみをとる。
- レモンの皮をおろしボールに皮を入れて、絞っておく。
- 生唐辛子は種をとってみじん切りにし、ボールにうつしておく。
- ブレンダー用のカップにハーブ、ニンニク、生姜、ディジョンマスタード、レモンジュース、コブミカンの葉、米油、ナンプラーを入れてブレンダーでよく撹拌する。
- よく撹拌されたドレッシングをボールにうつし、みじん切りの唐辛子とレモンの皮を追加してよく混ぜる。
- 味を見て、塩が必要なら小さじ½を追加する。
