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Ingredients for Making Thai Salad with Grapefruit
- Fresh cucumbers 140 grams
- Grapefruit red medium size 1/2 piece
- 1 medium lime
- Medium sized garlic 1 clove
- Fresh cilantro 6 grams
- Soy sauce 10 milliliters
- Fish sauce 25 milliliters
- Cane sugar 5 grams
- Cooked frozen shrimps 10 pieces
- Chili pepper 1 gram
- Fresh lemon grass 15 grams
- Main Ingredients: Shrimp, Grapefruit
- Serving 2 servings
- World CuisineAsian, Oriental
Cutting board, Knife, Plate - 4 pieces, Cooker, Medium pan, Saucer, Hand mortar and pestle, Deep bowl, Table spoon, Fine grater, Manual juicer, Serving dish, Colander, Kitchen gloves
Cooking Thai salad with grapefruit:
Step 1: prepare the garlic.
Using a knife, peel the garlic from the husks and after - put it on a cutting board. Finely chop the vegetable with the same sharp improvised equipment and then transfer it to a hand mortar.
Step 2: prepare the chili peppers.
For the piquant spiciness of the salad, we need two small thin slices (ringlets) of chili pepper. Therefore, we spread it on a cutting board, cut the right amount from the main vegetable and after that - finely chop the pieces using a knife. Shredded pepper is transferred to a mortar to garlic.
Step 3: prepare lemon grass.
We wash lemon grass or, as it is also called - lemongrass, under running water, shake off excess liquid by weight and put it on a cutting board. Using a knife, cut the greens into large pieces and transfer to a free plate.
Step 4: prepare the lime.
We wash the lime under running water and put it on a cutting board. Using a fine grater, rub the peel 1/2 part citrus, and shift the zest in a free saucer.
Then, cut the fruit into four parts and squeeze the juice from one piece. This amount of juice will be enough to prepare a salad dressing.
Step 5: prepare salad dressing.
Using a pestle, grind to a paste state such ingredients in a hand mortar as chopped garlic and chili. After that we transfer the hot mixture to a deep bowl and add fish and soy sauce, cane sugar, lime zest and freshly squeezed lime juice, as well as coarsely chopped lemon grass. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed and for the time being set aside to insist.
Step 6: prepare the grapefruit.
We spread half the grapefruit on a cutting board and, using a knife, peel. After that, carefully separate each lobule with your hands. And since the film itself gives the citrus bitterness, remove it, and put the flesh of the grapefruit on a clean plate. Attention: for salad, we should have only the flesh, without segments, seeds or film.
Step 7: prepare the cucumber.
We wash the cucumber under running water and after - lay it on a cutting board. Using a knife, cut off the edges of the vegetable and after - cut it lengthwise into two halves. We cut each part lengthwise into several pieces and then chop the cucumber into small pieces across. We should get the little squares.
Attention: To prepare a salad, you can chop the vegetable into arbitrary pieces that you like. Shredded cucumber in a free plate.
Step 8: prepare the shrimp.
We fill the middle pan half with ordinary water and put the container on medium heat. When the water boils, add salt to taste and mix well with a tablespoon. Now lay out the shrimp carefully in order not to burn yourself, frozen shrimps and cook them after the next boiling of water for 2 minutes. Immediately after that, turn off the burner, and the pan, holding the handles in the kitchen tack, drain through a colander into the sink. Since shrimp are usually sold ready-made, they only need to be slightly boiled after defrosting to make them soft. When the seafood has cooled, transfer them to a cutting board and manually remove the shell and remove the head. The processed shrimp are transferred to a free plate.
Step 9: prepare the greens.
We rinse cilantro greens under water, shake off excess liquid and transfer to a cutting board. Using a knife, finely chop the greens and put them in a clean plate.
Step 10: prepare a Thai salad with grapefruit.
On a special dish for serving, lay out the first layer in random order slices of cucumber. Put the chopped grapefruit on the vegetable. Then, with the third layer, lay the shrimp and sprinkle with finely chopped cilantro. After that, with clean hands, we get chopped lemon grass out of the sauce, squeeze it and throw it away, since it will no longer be useful to us. Water the dish evenly with dressing and you can serve Thai salad to the table.
Step 11: serve Thai salad with grapefruit.
Thai salad with grapefruit turns out to be very tender, aromatic, with a spicy pungency and a pleasant sweetish aftertaste. Such a salad can be served as a main course for breakfast or dinner. After all, it is so light, but at the same time satisfying and very useful.
- Instead of cilantro greens, you can add finely chopped coriander greens to the salad.
- Instead of frozen ready-made shrimp for the preparation of Thai salad, you can add freshly frozen seafood. To do this, they need to be cooked a little longer in time - within 1-2 minutes after boiling, depending on their size. First of all, pay attention to the color of the shrimp. It should become tender-carrot. Digesting seafood is not recommended, otherwise they will become like rubber.
- In addition to cucumber, you can add tomatoes and Crimean onions to the salad.