Typically used only to add fragrance to a dish, athough not to everyone’s taste lemongrass can be eaten when prepared correctly.
The key to this salad is removing the tougher outer layers of the lemongrass to reveal the tender, fleshier inside of the stalks. For this dish to be a success the lemongrass should be as fresh as possible.
Serves 4
Ingredients:
- 3 tbsp palm sugar, warmed
- 2 tbsp fish sauce
- 3 1/2 tbsp lime juice
- 1 1/2 cups fresh lemongrass, finely sliced
- 1/2 cup shallots, finely sliced
- 10 Thai chillies, sliced
- 1 fried dried squid, torn (25g)
- 2 tbsp roasted cashew nuts, coarsely ground
- 3 tbsp roasted peanuts, coarsely ground
- 1 tbsp oil
- Chinese celery tips or coriander leaves to garnish
Method:
- Fry half of the shallots in oil until they have browned and gained a crispy texture. Set aside to cool.
- Wash the lemongrass, remove the tougher outer layers and cut off the lower part roughly 2 inches from the base. Finely slice the lemongrass and put into a mixing bowl. Toss with a small amount of lime juice.
- For the spicy dressing: combine the palm sugar, fish sauce and lime juice in a small bowl. Stir until sugar dissolves. Set aside.
- Add lemongrass, remaining fresh shallots, chillies and squid to a mixing bowl. Mix well then spoon the spicy dressing over the mixture and add roasted cashew nuts, roasted peanuts and half of fried shallots, toss to combine.
- Spoon onto a serving platter. Sprinkle the remaining fried shallots over and garnish with Chinese celery or corriander, serve.
Recipe by kind permission of Very Thai