THAI SHRIMP SALAD / SALAD AKA KERABU UDANG THAI

So much for "Makan Besar" and heavy dish, let's start our Saturday with some refreshing salad. This Thai Shrimp Salad taste spectacular and easy to make. I first encounter this dish in Bangkok Thailand without realizing this dish is a common dish serve in any Thai Restuarant in Malaysia. The original recipe used lemongrass, "bunga kantan" (ginger flower) and  glass noodles but mine I made it simple for the children to enjoy. I omitted the lemongrass and "bunga kantan", just made it plain with colorful bell peppers, red, green and yellow. The highlight of this dish was the dressing, made of a combination of fish sauce and lime/lemon juice. Again if you want it hot add some bird's eyes chilie. I adapted this recipe from Tan's Kitchen with some changes to meet the children taste bud. So give a try to this delectable dish.

INGREDIENTS

1/2 kg large or jumbo raw shrimp, peeled and deveined/ 1/2 kg udang kopek dan belah belakang
1 small red bell pepper, sliced / 1 cili benggala merah - hiris halus
1 small green bell pepper, sliced / 1 cili benggala hijau - hiris halus
1 small yellow bell pepper, sliced / 1 cili benggala kuning - hiris halus
1 head lettuce torn / 1kuntum selada dikoyak-koyak
1 onion slice  thinly / 1 bawang besar dihiris halus
1 strand coriander leave - chopped / 1 tangkai daun ketumbar dimayang halus.
7 bird's eyes chili -chopped / 7 biji cili padi hiris halus
3 tbsp fried uncooked rice - pounded / 3 sdb beras digoreng tanpa minyak dan
ditumbuk

Seasoning

1/4 cup olive oil / 1/4 cawan minyak zaiton

1/4 cup fish sauce / 1/4 cawan sos ikan
1/4 cup white balsamic vinegar or white vinegar / 1/4 cawan cuka
3 cloves garlic, pressed / 3 ulas bawang putih  diketuk
1/4 teaspoon crushed red pepper flakes / 1/4 sdt serbuk cili
5 tbsp lime juice / 5 sdb jus limau / 5 sdb jus limau
1 teaspoon Kosher salt/ 1sdt garam
1 tablespoon sugar / 1 sdb gula / 1 sdt gula

PREPARATION

1. In a large bowl, place the prepared shrimp and sprinkle with the juice of one lime; stir. Reserve lime rind. Sprinkle shrimp with seasoning mix; stir. Steam shrimp in about an inch of water that has the reserved lemon rinds cut up and added to it. Steam just until the shrimp are done (as soon as they turn pink); chill shrimp in ice. / Bersihkan udang dibuang kulit semua, dibelah belakang. Letak dalam mangkok besar dan perap dengan jus limau dan kukus atau pun boleh direbus pada kadar air yang sedikit. Sejukkan dalam ais seketika.
2. Make the seasoning in a large bowl by whisking the seasoning ingredients together. Add chilled shrimp and sliced bell peppers; toss to coat and refrigerate for 4-72 hours. Serve alone as an appetizer or serve as a beginning course on a bed of salad greens./ Satukan bahan seasoning dan campurkan bersama udang dan sayuran kecuali salad. Sejukkan 4-72 jam sebelum  dihidang. Hidang bersama daun salad dan taburan beras goreng yang ditumbuk.

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Ketika di Bangkok inilah sajian kegemaran saya Yaam Goong, kegemaran ini berterusan apabila pulang ke Malaysia. Menjadi favorite tak kala tekak terasa nak makan makanan Thai. Sebenarnya cara membuatnya mudah, ringkas dan seperti biasa mosti sodap. Resipi asal banyak menggunakan serai dan bunga kantan tetapi untuk resipi ini dan bagi menggalakkan anak-anak makan saya tidak masukkan serai dan bunga kantan sebalikknya saya gantikan dengan Aneka Warna Cili Benggala. Sajian bukan sahaja nampak menarik malah rasa ranggup cili benggala menaikkan keenakan sajian ini. Tertarik dengan resipi-resipi kerabu/salad yang disediakan oleh Tan's Kitchen, saya ambil kelebihan resipinya dengan menaburkan salad ini dengan beras goreng. Emmm....bertambah lazat, tak percaya cuba, pasti anak-anak anda mengemarinya.

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Next Post - Rich Chocolate Pudding

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