Thai cuisine
Som Tom Goong
Ingredients:
- ¼ cup fresh lime
juice.
- 3 tbsp honey or sugar.
- 2 tbsp fish sauce.
- 2 tsp minced ginger.
- 1 tsp Thai chili
sauce.
- 3 green onions, thinly
sliced.
- 2 tbsp vegetable oil.
- 1 pound large shrimp,
peeled and deveined.
- 1 package (6 oz) mixed
salad greens.
- 1 firm ripe papaya,
peeled and thinly sliced (2 cups).
- 1 medium red bell
pepper, cut into thin 1 inch strips.
- ¼ cup fresh cilantro
leaves.
- ¼ cup dry roasted
peanuts.
Directions:
- Mix lime juice, honey,
fish sauce, ginger and chili sauce in small bowl until well blended.
- Stir in green onions.
Set aside.
- Heat oil in large
skillet or wok on medium-high heat.
- Add shrimp; stir fry 2
minutes or just until shrimp turn pink.
- Remove shrimp to plate
to cool.
- Toss salad greens,
papaya and bell pepper in large bowl.
- Divide salad mixture
evenly among 4 plates.
- Top with cooled
shrimp.
- Drizzle with Thai
Vinaigrette.
- Sprinkle with cilantro
and peanuts.