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Receta Chicken Salad With Grapefruit, Mint, And Lemon Grass Pt 1
by Global Cookbook

Chicken Salad With Grapefruit, Mint, And Lemon Grass Pt 1
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Ingredientes

  • Vegetable oil, for deep frying
  • 40 x Shrimp chips, approximately
  • 1 Tbsp. Unsalted peanuts
  • 1 Tbsp. Sesame seeds
  • 1 ounce Dry shrimp, soaked in warm water for 30 min
  • 2 ounce Fresh pork sides
  • 2 ounce Uncooked shrimp in the shell Salt
  • 1 med Unpeeled cucumber, halved lengthwise, seeded, and sliced thinly
  • 1 lrg Carrot, shredded
  • 1 c. Fresh beansprouts
  • 1 ounce Cooked chicken meat, cut into thin strips
  • 1 Tbsp. Minced mint
  • 1/2 Tbsp. Minced lemon grass Salt
  • 1 lrg Peeled grapefruit, sectioned and cut crosswise into 1 inch pcs Cilantro sprigs, for garnish
  • 2 x Large eggs
  • 1/4 tsp Nuoc Mam sauce Freshly grnd black pepper Vegetable oil
  • 1 x Clove garlic, chopped
  • 1 x Fresh chili pepper, seeded and chopped
  • 1/2 Tbsp. Sugar
  • 1/2 Tbsp. Fresh lime juice
  • 1/2 Tbsp. Rice vinegar
  • 1 1/2 Tbsp. Nuoc Mam sauce

Direcciones

  1. (Thit Ga Tron Voi Buoi, Rau Thom Va Sa).
  2. Heat about 2 inches oil to 350 in a wok. Add in the chips 2-3 at a time and keep them immersed in the oil with a pair of chopsticks or possibly perforated spoon till puffy. This should take about 10 seconds. Turn and cook for the same length of time. When finished, set aside.
  3. Rub down the wok, return it to a moderate heat and cook the peanuts.
  4. Stir constantly till the peanuts are golden - about 5 min. Grind with a grinder or possibly put between a couple of sheets of clean strong paper and grind with a rolling pin or possibly lowfat milk bottle. Toast the sesame seeds in the same way for only 3 min. Grind lightly to a grainy texture.