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Cookbook

 

Crab, Pomelo, & Rice
Noodle Salad—THAILAND

Serves 4 • Preparation: 15 Minutes (plus cooking)

Crab Salad  

As with green mangoes, green papayas are under-ripe fruit and they are a staple ingredient in Thai salads. Mixed with seafood, chopped chicken, or fried minced pork and sold freshly made by street vendors, the salads make a light but satisfying lunch for office and store workers.

9 oz medium rice noodles
Juice of 2 limes
1 red chili, seeded and sliced very thin
2 tbsp fish sauce
1 tsp granulated sugar
1/2 cucumber
1 pomelo
5 oz green papaya, peeled and grated
12 crab claws

To garnish:
Extra lime wedges

1 Cook the rice noodles according to the package instructions and drain.

2 Mix together the lime juice, red chili, fish sauce, and sugar, stirring until the sugar dissolves. Toss with the warm noodles and set them aside to cool.

3 Cut the cucumber into long strips using a vegetable peeler. Peel the pomelo, pull away the pith, and break the flesh into bite-size segments.

4 Add the cucumber, pomelo, grated green papaya, and crab claws to the noodles and toss lightly together.

5 Transfer to a serving dish and serve with extra lime wedges to squeeze over.

 

Buy the Book!

 

from:
Asian Flavors
Unlock Culinary Secrets with Spices, Sauces, and Other Exotic Ingredients

by Wendy Sweetser
Kodansha
Paperback; 192 pages;$18.95
ISBN: 1-56836-359-1
Recipe reprinted by permission.

 

Asian Flavors

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This page created January 2006


 

 
 

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