Recipe of the Week Archives
Graydon G. Goss, MD
Yum Yai
Thai Salad
- 1/2 lb. cooked, cleaned jumbo shrimp
- 1/2 lb. chicken, sliced thin and lightly fried in oil for several minutes in wok.
- 1 cucumber, peeled and sliced thin
- 2 small tomatoes, sliced vertically into small wedges
- 2 hard boiled eggs, sliced ( optional )
- romaine leaves, whole
- 1 large onion, sliced very thin into rings
- 20 mint leaves
- 20 cilantro leaves
Dressing:
- Juice of 5 limes
- Juice of 1 lemon
- 3 tbs. sugar
- 1/4 cup fish sauce
- 2 tbs. soy sauce
- 2 stalks lemon grass, chopped into thin slices
- 3 serrano or 1 1/2 jalapeno peppers, sliced
- 1/8 cup peanuts, finely chopped -( into dust )
- dash of cayenne pepper
Mix salad ingredients. Mix dressing ingredients. Marinate chicken and shrimp in dressing for 1 hour, then toss everything together. Serves 4 -6.