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Kaffir Lime Salad with Shrimp


Kaffir Lime Thai Salad with Shrimp
(Yam Bai Magroot Goong)

Serves 4

Shrimp
12 large shrimp, shells removed, deveined and butterflied
4 kaffir lime leaves, de-stemmed, slivered (may substitute with lime zest)
2-3 Thai Chiles (Phrik Kee Nu), minced
1-2 shallots, thinly sliced
1 clove garlic, minced or garlic spray
Juice of 4 limes
1 tablespoon Thai soy sauce (such as Golden Boy)
1 tablespoon fish sauce (Nam Pla, Golden Boy is good brand)
Peanut oil to cook
White pepper

Salad
2 1/2 cups cabbage thinly sliced (1/8” or thinner )
1 cup shredded carrots
¾ cup shredded daikon
1/3 cup thinly sliced green onions
2 teaspoons slivered then minced Kaffir Lime leaves, de-stemmed
Juice of 3 limes
2 tablespoons oil (vegetable, rice bran, peanut or grapeseed)
Garnish: slivered green onions and cilantro sprigs
Chile flowers *optional
1 teaspoon roasted sesame seed oil
Salt and black pepper to taste

Place in glass bowl kaffir lime leaves, chiles, shallots, lime juice, fish sauce, and soy sauce. Add the shrimp, tossing to cover with the marinade. Set aside for 10 minutes.

In a large bowl, combine the cabbage, carrots and scallions. Add the lime juice and grape-seed oil and toss to coat. Season to taste with the salt and pepper. Let stand for 10 minutes to allow the flavors to develop. Remove the shrimp from the marinade and set aside. Strain the remaining marinade through a fine mesh strainer, and discard the liquid.

Place wok back onto medium-high heat, swirl with additional oil to coat, Heat wok over medium-high heat, add oil and swirl to coat. Add the strained bits from marinade to the wok and quickly stir-fry for a few seconds. Add the shrimp, sprinkle with white pepper to taste, and stir-fry for about 3-4 minutes, just until lightly cooked –don’t over-cook.

Divide the salad equally on 4 plates, top each with 3 shrimp and garnish with the reserved scallions.

*Chile Flowers-slit Dragon Thai Chiles into quarters holding stem and not cutting through the stem. Place slit chiles into a bowl of ice water with ice cubes for 30-45 minutes. They will curl making flower petals. If a larger chile is used such as a Serrano slit into 6 sections.

This method can also be used to make green onion flowers being careful not to cut all the way through one end.



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Thai Dipping Sauce
Sweet Soy Condiment
Tips on preparing shrimp
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Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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