Carol’s Thai Lemongrass Salad (Yum Takrai)

TRH Carol's Thai Lemon Grass Salad.jpg
This recipe is for all you veggies as promised.
I personally love this salad. it is so fresh and vibrant, just leave out the dried shrimp/fish sauce if you eat no fish products, slightly different taste but still good as if I don’t have any to hand, then I leave them out.

Yum Takrai (Spicy Lemongrass Salad)
15 stalks fresh lemongrass.
1⁄4 cup finely chopped ginger
2 tbsp. toasted cashews
2 tbsp. whole dried shrimp
1 1⁄2 tbsp. fish sauce (can replace with soy)
1 1⁄2 tbsp. fresh lime juice
1/2-1 1⁄2 tbsp. sugar
1 tbsp. whole dried shrimp, finely ground
4-6 red Thai chilli’s stemmed and thinly sliced
2 shallots, very thinly sliced lengthwise
3 raw stemmed long beans, cut into 4″ pieces for garnish.

Trim and slice lemongrass very finely.
Transfer lemongrass slices to a medium bowl, separate rings with your fingers.
Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well.
Garnish with long beans. Serve on Banana Leaf or Betel Leaf as in my picture.
Serve with steamed jasmine rice.

Prepared, tried and tested by: Carol Taylor

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2 thoughts on “Carol’s Thai Lemongrass Salad (Yum Takrai)

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