Thai Yum Takrai (Lemon Grass) With Dired Shirmp And

Name: Thai Yum Takrai (Lemon Grass) With Dired Shirmp And Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup lime juice; 3 tablespoons fish sauce; 3 tablespoons sugar; 9 stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups); 3 shallots, peeled, quartered adn sliced thinly; 2 scallions, trimmed cut lengthwise and thinly sliced; 1/4 cup oil; 1/2 cup cashews, raw; 3 tablespoons dried shrimp; 2 chilies, cut small (Thai); romaine lettuce; 1/3 cup coconut, unsweetened shredded and toasted

Servings: persons

1/3 cup lime juice
3 tablespoons fish sauce
3 tablespoons sugar
9 stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups)
3 shallots, peeled, quartered adn sliced thinly
2 scallions, trimmed cut lengthwise and thinly sliced
1/4 cup oil
1/2 cup cashews, raw
3 tablespoons dried shrimp
2 chilies, cut small (Thai)
romaine lettuce
1/3 cup coconut, unsweetened shredded and toasted

1
Combine lime juice, fish sauce and sugar. Let it stand while preparing the salad. Taste and add more sugar, if needed.
2
Heat oil in small skillet over high heat. Fry the cashews 50 seconds until golden. Drain on paper towels.
3
In a nonreactive bowl, combine cashews, shrimp, lemon grass, shallots and scallions.
4
Just before serving add the Thai chile to the dressing and pour over the salad and toss well.
5
Place on a large romaine leaf on a serving plate. Prepare a plate of tender romaine, center ribs removed.
6
To eat, use your hands to shape a piece of lettuce into a cup and spoon sald into the lettuce. Wrap and eat.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup lime juice, 3 tablespoons fish sauce, 3 tablespoons sugar, 9 stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups), and more.

Yes, Thai Yum Takrai (Lemon Grass) With Dired Shirmp And Cashews falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Yum Takrai (Lemon Grass) With Dired Shirmp And Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions