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Recipe
by Chef Jet Tila using ZESPRI™ Kiwifruit
INGREDIENTS:
1/2 Lbs.
Thai Shrimp (see recipe below)
2 Tbsp. Peanut Oil
3 ea Garlic Cloves, minced
1 ea Lemongrass, very thinly sliced
3 ea. Kaffir Lime Leaves, very thinly sliced
1/2 Red onion, thinly sliced
1/2 Cup Mint leaves
¼ Cup Lime juice
¼ Cup Fish sauce
2 Tbsp Chili Paste in Soybean Oil
3 Tbsp Palm Sugar
2 Cups
Mixed salad greens
1 ea Small cucumber, peeled and thinly sliced
2 ea ZESPRI™ Green or Gold Kiwifruit, peeled, cut in
half lengthwise
2 ea Green onions, chopped
and sliced thin
Black Pepper
METHOD:
Marinade shrimp according to recipe.
To prepare dressing, heat a medium skillet
and add oil. Sweat garlic, lemongrass, and kaffir lime for
2 to 3 minutes. Remove from heat and stir in onion, mint leaves,
limejuice, fish sauce, Chili Paste, and palm sugar. Chill
for 5 to 10 minutes.
Grill or sauté shrimp for 2 to 3 minutes
until just cooked through.
Toss greens, cucumbers, and kiwi with ½
of the dressing and arrange on a large plate. Place the grilled
shrimp on top of the salad and garnish with green onions.
Drizzle remaining dressing on top of the salad.
Sprinkle
with black pepper and serve
Shrimp
Marinade:
INGREDIENTS:
1/2 lbs.
Shrimp, P&D
2 Tbsp. Garlic, minced
2 Tbsp. Cilantro Stems, minced
1/2 Tsp. White pepper
1/2 Tbsp. Fish Sauce
1/2 Tbsp. Thin Soy Sauce
1/2 Tbsp. Sugar
METHOD:
Pound
all ingredients except shrimp mortar until smooth
Cover
and marinade for 1/2 to 1 hours. |