I can’t email from work but wanted to let you know that I’ve switched to make a vegetable tart, either with a puff pastry or potato crust so we don’t overlap too much. I can’t read emails from work either, so I couldn’t reference Dino’s and Ashley’s dishes before deciding on mine.
Green Mango Salad
Thai Cooking
Darlene Anne Schmidt
3 Green Onions
3/4 Cup Fresh Coriander
1/4 Cup Dry Shredded Coconut
3 Cups Bean Sprouts
2 Firm Green Mangoes
1/3 Cup Fresh Basil
1/3 Cup Peanuts or Cashews
Salad Dressing:
3 T Fish Sauce
3T Lime Juice
2T Brown Sugar
1-2tsp Thai Chili Sauce
Mix all the salad dressing ingredients together in a small bowl, stirring well to dissolve the sugar. Set aside.
Slice the green onions into matchstick-like pieces and place into a large salad bowl. Roughly chop the coriander and add to the bowl. Add the bean sprouts.
Place the coconut in a dry frying pan over medium-high heat. Stirring continually, “dry-fry” the coconut 3-5 minutes, or until it turns light golden-brown and is fragrant. Tip the toasted coconut onto a plate to cool. When slightly cool, add half the toasted coconut to the bowl.
Peel the green mangoes and grate using a medium to large-size grater. Add the grated mango to the bowl. Pour the dressing over and toss well.
Top with the basil, nuts, and remaining toasted coconut.
Spicy Thai Shrimp with Mint Raita
Spicy Thai Shrimp with Mint Raita
SELF April 2005
Raita
1 cup nonfat yogurt
1/4 cup peeled, seeded and diced cucumber
1/4 cup thinly sliced green onions
1/4 cup mint leaves, minced
2 tsp lemon zest
Shrimp
2 tsp olive oil
2 tsp sesame oil
2 tsp minced fresh ginger
1 tsp minced garlic
24 large shrimp, peeled and deveined
1/4 cup Thai red chile paste (at Asian grocery stores)
Juice of 2 lemons
2 tbsp snipped fresh chives
In a bowl, combine all raita ingredients and set aside.
Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.