Chicken Salad W/grapefruit, Mint, & Lemon Grass - Pt. 1 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Vegetable oil, for deep
Frying,
40: Shrimp chips --,
Approximately,
1 tbsp: Unsalted peanuts,
1 tbsp: Sesame seeds,
1 ounce: Dried shrimp,
Soaked in hot water for 30,
Minutes,
2 ounce: Fresh pork sides,
2 ounce: Uncooked shrimp in the,
Shell,
Salt,
1 medium: Unpeeled cucumber,
Halved lengthwise, seeded --
And sliced thinly,
1 large: Carrot, shredded
1 cup: Fresh beansprouts,
1 ounce: Cooked chicken meat, cut
Into thin strips,
1 tbsp: Chopped mint,
1/2 tbsp: Chopped lemon grass,
Salt,
1 large: Peeled grapefruit,
Sectioned and cut crosswise,
Into 1 inch pieces,
Cilantro sprigs, for
Garnish,
EGG PANCAKES
2: Eggs,
1/4 tsp: Nuoc Mam sauce,
Freshly ground black pepper,
Vegetable oil,
1 Clove: garlic, minced
1: Fresh chili pepper, seeded
And minced,
1/2 tbsp: Sugar,
1/2 tbsp: Fresh lime juice,
1/2 tbsp: Rice vinegar,
1 1/2 tbsp: Nuoc Mam sauce,
Directions:
*(Thit Ga Tron Voi Buoi, Rau Thom Va Sa).
1. Heat about 2 inches oil to 350
in a wok. Add the chips 2-3 at a
time and keep them immersed in the oil with a pair of chopsticks or
perforated spoon until puffy. This should take about 10 seconds.
Turn and cook for the same length of time. When f
2. Rub down the wok, return it to a moderate heat and cook the
peanuts. Stir constantly until the peanuts are golden brown - about 5
minutes. Grind with a grinder or put between a couple of sheets of
clean strong paper and grind with a rolling pin or m
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
1. Heat about 2 inches oil to 350
in a wok. Add the chips 2-3 at a
time and keep them immersed in the oil with a pair of chopsticks or
perforated spoon until puffy. This should take about 10 seconds.
Turn and cook for the same length of time. When f
2. Rub down the wok, return it to a moderate heat and cook the
peanuts. Stir constantly until the peanuts are golden brown - about 5
minutes. Grind with a grinder or put between a couple of sheets of
clean strong paper and grind with a rolling pin or m
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp