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RECIPE OF THE MONTH
YUM GOONG
For the past 6 months we have been providing Vegan recipes.
We will be giving equal time now for the rest of the Thai Food enthusiasts.
Just about every other month we will still have a Vegan recipe, so keep
checking.
16 Medium Cooked Shrimp shelled, and deveined with
tails left on (Grilled or pan fryed is best
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3-4 Tablespoons Fresh Squeezed Lime Juice
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2 Tablespoons Squid Brand Fish Sauce
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2 Tablespoons Lemon Juice
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1/2 Cup Mint Leaves
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1 Head Romaine Lettuce
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1/4 Cup Chopped Lemon Grass (Use only fresh and
only the bulb and about 4 inches up from the bulb)
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2 Tablespoons Chopped Cilantro
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2 Tablespoons Chopped Green Onion
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1 Teaspoon Crushed Dry Red Chili Pepper
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1/4 Cup Grated Carrot
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2 Sliced Tomatoes
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Thin Sliced Fresh Thai Chili Peppers to Taste (Prik
Kee Noo)
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Lettuce Leaves, Cabbage Leaves and Sticky Rice
for Garnish
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2 Tablespoons Chopped Red Onions
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4 Tablespoons Thai Chili Paste with Soya Bean Oil
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Soak Thai Sticky Rice for about 2 - 4 hours, then steam in a bamboo steamer.
Grill or pan fry shrimp. Combine all ingredients except lettuce, green
onions, chillies, mint leaves, sticky rice and cilantro. Heat a medium
wok or skillet and cook the mixture on medium for about 3 minutes or until
warmed thoroughly. Remove from heat and add the chopped Green onions,
Cilantro, Mint leaves and Fresh Thai Chillies. Arrange Lettuce leaves
on a plate and scoop mixture into center then garnish with additional
Lettuce leaves and Cabbage. Serve with Sticky Rice.
*Note Be Careful with The Thai Chillies, the juices are
very volatile and can burn your skin *
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