If you have enjoyed exotic hot and spicy Thai salads at the restaurant but had no idea how to make them, this is the book for you! This Thai cookbook has forty-six spicy salad (yam) recipes with an emphasis on the bountiful seafood of Thailand. Classic Thai favorites such as Beef Salad and Green Papaya Salad are included. Try the Thai recipe below which comes from this cookbook, Spicy Shredded Cucumber Salad. Every recipe is written in both Thai and English with full page photographs. Published by Sangdad Books, 102 pages, high quality glossy paperback. Imported from Thailand. See more Seafood Cookbooks.  Spicy Shredded Cucumber Salad (Yam Taeng)
- 7 cucumbers
- 1/4 cup ground dried shrimp (goong haeng)
- 1/4 cup yard-long beans, cut into thin slices and crushed (or green beans)
- 1 to 2 small tomatoes, sliced
- 1 tablespoon ground roasted fresh peanuts
- Wash the cucumbers, remove the seeds and shred. Toss the shredded cucumber, tomato and yard-long beans together with the dressing (see recipe below).
- Then add the ground dried shrimp and ground roasted peanuts and toss again.
- Arrange on a plate, garnish with slices of prik ki nu and serve.
Dressing:- Mix all the ingredients together.
Source: Spicy Thai Cuisine, p.64, copyright 2000, Sangdad Publications. |
