Shrimp-Pesto Salad
INGREDIENTS:
2 ea Coconut; grated 1/2 ts Shrimp paste
1 1/2 ea Onion, large 2 tb Sugar, brown, dark
1 ea Thai pepper 3 tb Tamarind water
4 ea Garlic clove 2 ea Lime leaf
1/2 ts Galangal; grated 2 ea Bay leaf
1 tb Coriander powder 2 ts Salt
1/2 tb Cumin
2 ea Coconut; grated 1/2 ts Shrimp paste
1 1/2 ea Onion, large 2 tb Sugar, brown, dark
1 ea Thai pepper 3 tb Tamarind water
4 ea Garlic clove 2 ea Lime leaf
1/2 ts Galangal; grated 2 ea Bay leaf
1 tb Coriander powder 2 ts Salt
1/2 tb Cumin
Grind onion, garlic, and pepper together in a food processor. Add galangal, coriander, cumin, and shrimp paste. Fry together in a little oil until light brown. (This step can take up to 20 minutes, depending on the stove and pan.)
Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything.
Calories per serving: 84 Number of Servings: 8 Fat grams per serving: 4 Approx. Cook Time: 2:30 Cholesterol per serving: Marks:
Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything.
Calories per serving: 84 Number of Servings: 8 Fat grams per serving: 4 Approx. Cook Time: 2:30 Cholesterol per serving: Marks: