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Thai   -   Spicy Shrimp Salad (Yam Gung)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 1 Pound Shrimp -- halved and cooked
  • 3 Tablespoons Fish Sauce
  • 1 Lime Lime Juice
  • 2 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Cayenne
  • 1 Tablespoon Lemon Grass
  • 1 Small Red Onion -- finely chopped
  • 2 Large Green Onion -- finely chopped
  • 1 Tablespoon Cilantro -- finely chopped
  • 1 Head Lettuce -- torn
  • 1 Medium Lime -- thinly sliced
  • 10 Medium Mint Leaves
Directions Place the cooked shrimp in a mixing bowl. Season with fish sauce, lime juice, garlic and cayenne. Mix well. Add lemon grass, red onion, green onions, and cilantro. Toss lightly and refrigerate. Chill a large platter. Rim it with lettuce leaves and lime slices. Sprinkle half of the mint in the center. Mound shrimp salad in the center and decorate with remaining mint leaves.
Serves 4
Time to Make 0:00

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