Thai Yum Takrai Lemon Grass With Dired Shirmp And Cashews Recipes

LEMON GRASS AND TOFU NUGGETS

Lemon Grass and Tofu Nuggets image

These are really simple and really delicious. They taste just as good cold too. I like to dip these in a sweet chilli sauce.

Provided by PinkCherryBlossom

Categories Soy/Tofu

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch spring onion, chopped
2 inches gingerroot, peeled and chopped
2 stalks lemongrass, chopped
1/4 cup coriander leaves
2 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soy sauce
75 g breadcrumbs
300 g firm tofu
1 egg
plain flour, for dusting
vegetable oil (for frying)

Steps:

In a processor blend the onion, ginger, lemon grass, coriander and garlic until chunky but chopped.
Add soy, sugar, breadcrumbs, tofu and egg and blend until just mixed.
Flour our hands and form spoonfuls of the mixture into nugget shapes.
Heat the oil and fry the nuggets for 2 minutes each side, remove and drain.

Nutrition Facts : Calories 175.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 52.9, Sodium 418.2, Carbohydrate 19.1, Fiber 1.8, Sugar 5.1, Protein 12.4

THAI YUM TAKRAI (LEMON GRASS) WITH DIRED SHIRMP AND CASHEWS

Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews image

Make and share this Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews recipe from Food.com.

Provided by Ambervim

Categories Thai

Time 11m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup lime juice
3 tablespoons fish sauce
3 tablespoons sugar
9 stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups)
3 shallots, peeled, quartered adn sliced thinly
2 scallions, trimmed cut lengthwise and thinly sliced
1/4 cup oil
1/2 cup cashews, raw
3 tablespoons dried shrimp
2 chilies, cut small (Thai)
romaine lettuce
1/3 cup coconut, unsweetened shredded and toasted

Steps:

Combine lime juice, fish sauce and sugar. Let it stand while preparing the salad. Taste and add more sugar, if needed.
Heat oil in small skillet over high heat. Fry the cashews 50 seconds until golden. Drain on paper towels.
In a nonreactive bowl, combine cashews, shrimp, lemon grass, shallots and scallions.
Just before serving add the Thai chile to the dressing and pour over the salad and toss well.
Place on a large romaine leaf on a serving plate. Prepare a plate of tender romaine, center ribs removed.
To eat, use your hands to shape a piece of lettuce into a cup and spoon sald into the lettuce. Wrap and eat.

Nutrition Facts : Calories 329.4, Fat 25.8, SaturatedFat 7, Sodium 1176.9, Carbohydrate 23.9, Fiber 2.2, Sugar 12.9, Protein 4.8

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YUM TAKRAI (LEMON GRASS WITH DRIED SHRIMP AND CASHEW) …

Web Apr 28, 2004 Cut off the root end of the lemon grass stalks and discard. Use 6 inches of the lower part for the salad. Discard the rest, or save for …
From latimes.com
Servings 4
Estimated Reading Time 7 mins
Category APPETIZERS, FISH & SHELLFISH
Total Time 1 hr 15 mins

Crack the coconut and cut away pieces of the meat, then use a vegetable peeler to make thin (1-inch) strips until you have about one-third cup of thin strips. Toast the coconut strips on a baking sheet in a 350-degree oven for 15 to 17 minutes until golden. Remove, cool and set aside.
Combine the lime juice, fish sauce and sugar and let stand while preparing the salad. Taste and add more sugar, if desired.
Cut off the root end of the lemon grass stalks and discard. Use 6 inches of the lower part for the salad. Discard the rest, or save for another use. Remove the coarse outer layers of each stalk. With a very sharp knife, slice the lemon grass stalks crosswise as fine as possible. There should be about 1 1/2 cups sliced lemon grass.
Peel the shallots; quarter them lengthwise, then slice thinly. Trim the root end of the green onions and cut off part of the green end, leaving 1 inch of the green part. Cut the onions in half lengthwise, then slice thinly.

Thai Yum Takrai Lemon Grass With Dired Shirmp And Cashews Recipes

LEMON GRASS AND TOFU NUGGETS

These are really simple and really delicious. They taste just as good cold too. I like to dip these in a sweet chilli sauce.

THAI YUM TAKRAI (LEMON GRASS) WITH DIRED SHIRMP AND CASHEWS

Make and share this Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews recipe from Food.com.

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