Lemongrass Salad | Yum Takrai | ยำตะไคร้
Featuring ground pork, shrimp, cashews, and lots of fresh herbs tossed in a spicy and sour dressing, this salad is hearty and refreshing at the same time.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup ground pork
- 1 Tablespoon dried shrimp
- 8 large shrimp (peeled and deveined)
- 1/3 cup raw cashews
- 2 Tablespoons shallots
- 3 Tablespoons lemongrass
- 1/4 cup mint leaves
- 1/4 cup cilantro
- 1 red Thai chili
- 2 Tablespoons fish sauce
- 2.5 Tablespoons lime juice
- 1 Tablespoon palm sugar
Instructions
- 1
Start by dry roasting your cashews and dried shrimp. Heat a large flat pan over medium heat, and add these ingredients, separately, stirring around the pan until they are toasted on both sides. Remove and set aside.
- 2
Heat a pot of water over medium heat until it is simmering. Add the shrimp and allow them to cook through, removing as soon as they are done. Then add the ground pork to the pot, again allowing to cook through, stirring occasionally to break up large chunks. Remove from the pot and set aside.
- 3
Slice the lemongrass as finely as possible, using only the tender part of the stalks. Slice the shallots and red Thai chili finely, and coarsely chop the mint and cilantro.
- 4
Combine the fish sauce, lime juice, and palm sugar in a small bowl, stirring until the palm sugar is dissolved into the mixture. Taste and adjust the flavors as needed to suit your palate.
- 5
In a large bowl, combine the cooked shrimp and pork, toasted dried shrimp and cashews, and sliced herbs. Pour the salad dressing on top and gently mix everything together.
- 6
Serve over a bed of wild pepper leaves, if available, and with a side of hot jasmine rice. Enjoy!