Shrimp Salad with Wine and Chili Dressing
Preparation Time: 25 minutes (plus refrigerating time)
1 kg cooked king shrimps, shelled
7 cos lettuce leaves
DRESSING
1/4 cup fish sauce
1/3 cup lemon juice
1 tablespoon brown sugar
1 medium fresh red chili, chopped
1/4 cup dry white wine
1 stem lemon grass, finely chopped
2 tablespoons chopped fresh coriander leaves
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Combine shrimps and dressing in bowl; cover, refrigerate several hours before serving. Serve salad over lettuce.
DRESSING: Combine all ingredients in bowl; mix well.
Serves 4.
Store
Best made 3 hours ahead. Store, covered, in refrigerator.
Per serving: 1.3g fat, 175 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
