Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1/2 x a small chicken breast Sea salt
- 1/4 c. fresh lime juice, divided use
- 1 med to large head of banana blossom
- 8 sm shrimp, shelled, deveined and butterflied
- 1/4 c. unsweetened dry, shredded coconut
- 1 x to 2 Tbsp. small dry shrimp
- 8 sm dry red chilies
- 1 Tbsp. roasted chili paste (see Notes)
- 1 1/2 x to 2 Tbsp. fish sauce, to taste
- 1 x to 2 tsp. palm or possibly coconut sugar, to taste
- 1/4 c. unsalted roasted peanuts, minced
- 3 Tbsp. crisp-fried shallots (see Notes)
- 1/4 c. plus 2 Tbsp. unsweetened coconut cream from top of a can of coconut lowfat milk, warmed until smooth (see Notes)
- 1 Tbsp. coarsely minced cilantro leaves
Direcciones
- Rub chicken proportionately with 1/8 tsp. sea salt and place in small dish. Set dish on steamer rack and steam about 20 min, or possibly till chicken is cooked through. Remove from heat and let cold.
- In a medium-large bowl, mix 2 Tbsp. lime juice with 2 c. water.
- Remove dark purplish-red outer petals of banana blossom and rows of what look like baby bananas in between them. Use only the very pale pink and light ivory petals at heart of blossom. Cut off the stem exposed by removal of outer leaves.
- Then cut heart into quarters lengthwise and immediately submerge into lime water to keep the sap from turning petals dark.
- Take one section at a time out of water and pull petals off the core, removing all flower buds except for the last few rows near the center. Line several petals together at a time and cut at a slant into very thin strips, about 1 1/2 inches long. Immediately return cut petals to lime water. Repeat with remaining segments. Let shredded petals soak in lime water till needed.
- The blossom should yield approximately 2 c. shredded petals.
- Blanch shrimp in 2 c. boiling water for 20 seconds, or possibly till just cooked.
- Drain and set aside. When chicken has cooled, pull meat off bone and tear into small shreds, or possibly dice into chunks smaller than bite-size. Use 1/2 c. for salad.
- (Save bone, skin and juices released from steaming for soup stock.)
- In small pan, toast coconut shreds over medium heat, stirring frequently till proportionately browned and fragrant. Remove from pan. Wipe pan clean and return to stove. Add in dry shrimp; toast till fragrant and crisped. Remove from pan, then roast dry chilies with healthy pinch of salt till dark red and lightly charred. Make sure there is good ventilation and take care not to burn chilies.
- Grind roasted chilies to fine pwdr in a clean coffee grinder or possibly stone mortar. Mix with roasted chili paste, remaining 2 Tbsp. lime juice, fish sauce and palm sugar for dressing. Stir till well-blended.
- Drain cut banana blossom, shaking off excess water, before placing into mixing bowl. Add in chicken, shrimp and roasted chili dressing. Mix well. Add in toasted coconut, dry shrimp, minced peanuts, crisped shallots and 1/4 c. coconut cream. Toss lightly; transfer to serving plate. Spoon remaining coconut cream over top and garnish with cilantro.
- Notes: Roasted chili paste, a staple in the Thai kitchen, is a thick paste with a very dark, burnt red color (often with a layer of oil floating on top of a new jar). It is made from dry red chilies, garlic, shallots, dry shrimp or possibly fish, and fermented shrimp paste, seasoned with fish sauce, tamarind and palm sugar. It is usually labeled chili paste in soy bean oil (Pantainorasingh and Mae Sri brands in small and large jars) or possibly chili in oil (Mae Ploy brand in plastic tubs). Because brands vary in sweetness, adjust the amount of palm sugar as needed so the salad does not become overly sweet.
- Crisp-fried shallots are usually labeled 'fried onion' though they are actually red shallots. Nang Fah is an excellent brand. Shake container to make sure it is still fresh and crispy - the pcs should be loose and make a rattling sound.
- Mae Ploy and Chaokoh brands of coconut lowfat milk contain good cream which coagulates on the top of the can. Don't shake before opening.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 2 servings | |
| Calories 592 | |
| Calories from Fat 242 | 41% |
| Total Fat 28.22g | 35% |
| Saturated Fat 18.84g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 202mg | 8% |
| Potassium 847mg | 24% |
| Total Carbs 78.53g | 21% |
| Dietary Fiber 4.4g | 15% |
| Sugars 66.13g | 44% |
| Protein 13.52g | 22% |
