Chicken salad w/grapefruit~ mint~ & lemon gra
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Chicken salad w/grapefruit~ mint~ & lemon gra
  Chicken    Salad    Mint    Lemon    Vietnamese  
Last updated 6/12/2012 12:49:45 AM. Recipe ID 11174. Report a problem with this recipe.
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      Title: Chicken salad w/grapefruit~ mint~ & lemon gra
 Categories: Chicken, Salads, Vietnamese
      Yield: 4 Servings
 
 
  :          vegetable oil -- for deep
  :          frying
       40    shrimp chips --
  :          approximately
        1 TB unsalted peanuts
        1 TB sesame seeds
        1 oz dried shrimp
  :          soaked in hot water for 30
  :          minutes
        2 oz fresh pork sides
        2 oz uncooked shrimp in the
  :          shell
  :          salt
        1 md unpeeled cucumber
  :          halved lengthwise, seeded --
  :          and sliced thinly
        1 lg carrot -- shredded
        1 c  fresh beansprouts
        1 oz cooked chicken meat -- cut
  :          into thin strips
        1 TB chopped mint
      1/2 TB chopped lemon grass
  :          salt
        1 lg peeled grapefruit
  :          sectioned and cut crosswise
  :          into 1 inch pieces
  :          cilantro sprigs -- for
  :          garnish
  :          EGG PANCAKES-----
        2    eggs
      1/4 ts Nuoc Mam sauce
  :          freshly ground black pepper
  :          vegetable oil
        1    clove garlic -- minced
        1    fresh chili pepper -- seeded
  :          and minced
      1/2 TB sugar
      1/2 TB fresh lime juice
      1/2 TB rice vinegar
    1 1/2 TB Nuoc Mam sauce
  
  *(Thit Ga Tron Voi Buoi, Rau Thom Va Sa).
  
  1.  Heat about 2 inches oil to 350=B0 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 finished, set aside.
  
  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 milk bottle. Toast
  the sesame seeds in the same way for only 3 minutes. Grind lightly to
  a grainy texture.
  
  Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
  Paulette Do Van.  Published by Chartwell Books, Inc. 




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Recipe ID 11174 (Apr 03, 2005)

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