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Santa Barbara Spot Prawn Martini With Thai Spices

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E, P
MineralsSelenium, Zinc, Natrium, Iodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Peanut Pesto Dipping Sauce

  2. 2 tablespoons 30ml Thai red curry paste

  3. 1/2 cup 118ml Coconut milk

  4. 3 tablespoons 45ml Palm sugar

  5. (or brown sugar)

  6. 2 tablespoons 30ml Lime juice

  7. 1 tablespoon 15ml Nam pla (Thai fish sauce)

  8. 1/2 cup 118ml Creamy peanut butter

  9. 1/2 cup 118ml Boiling water

  10. THAI SALAD WITH MINT-GARLIC DRESSING

  11. 1 teaspoon 5ml Thai yellow curry paste

  12. 1/4 cup 23g / 0.8oz Minced garlic - plus

  13. 1 teaspoon 5ml Minced garlic - divided

  14. 1/4 cup 59ml Lime juice

  15. 1/4 cup 59ml Nam pla (Thai fish sauce)

  16. 2 tablespoons 30ml Sugar

  17. 1/4 cup 15g / 1/2oz Seeded diced tomatoes

  18. 1/4 cup 15g / 1/2oz Sliced red onion

  19. 1/2 cup 118ml Sliced red bell pepper

  20. 1/2 cup 8g / 1/3oz Chopped cilantro

  21. 1/4 cup 36g / 1 1/3oz Chopped mint

  22. 1/4 cup 40g / 1.4oz Bean sprouts

  23. 1/4 cup 27g / 1oz Thinly-sliced carrots

  24. 1/2 cup 118ml Thinly-sliced snow peas

  25. 1/4 cup 59ml Sliced jalapeño - seeded

  26. 1/4 cup 59ml Sliced cabbage

  27. 1/4 cup 59ml Thinly-sliced green papaya -

  28. Assembly

  29. 48 Shrimp (medium)

  30. 1 teaspoon 5ml Curry powder

  31. 1 tablespoon 15ml Minced garlic

  32. 1/2 teaspoon 2 1/2ml Salt

  33. 1/4 teaspoon 1 1/3ml Black pepper

  34. Salad With Dressing - (listed above)

  35. 1/4 cup 36g / 1 1/3oz Chopped peanuts

  36. 4 Cilantro sprigs

  37. 4 Cherry tomatoes - halved

  38. 4 Lime wedges

  39. Peanut Pesto Dipping Sauce - (listed above)

Instructions Jump to Ingredients ↑

  1. Peanut Pesto Dipping Sauce: Place the curry paste, coconut milk, sugar, lime juice and fish sauce in a saucepan and heat over medium heat 4 to 5 minutes. Add the peanut butter and stir frequently. Add the boiling water and salt and simmer until smooth, 2 to 3 minutes, adding more water if needed. May be made 1 day ahead. (Makes 1 1/4 cups dipping sauce)

  2. Thai Salad With Mint-Garlic Dressing: Place the curry paste, 1 teaspoon garlic, lime juice, nam pla and sugar in a blender and process 1 to 2 minutes. Set aside. (Makes about two-thirds cup dressing)

  3. In a large bowl, mix the tomatoes, onion, bell pepper, the remaining one-fourth cup garlic, cilantro, mint, bean sprouts, carrots, snow peas, jalapeño, cabbage and papaya. Toss with the dressing.

  4. Assembly: Soak 16 (8-inch) bamboo skewers in water for 8 to 10 minutes. Meanwhile, peel and devein the shrimp, leaving the tails on. Place the peeled shrimp in a bowl and season with the curry powder, garlic, salt and pepper.

  5. Grill or fry the shrimp. If frying, work in batches and cook in 1 tablespoon oil mixed with 2 to 3 tablespoons peanut pesto until pink and firm, about 2 to 3 minutes per side. Place on skewers after cooking. If grilling, thread 3 shrimp onto each skewer and grill until pink and firm, about 2 to 3 minutes per side.

  6. To serve, divide the dressed salad among 4 large martini glasses. Arrange 3 skewers in a triangle on top of each glass; place the fourth skewer upright in the center of the glass. Garnish with chopped peanuts, cilantro sprigs and halved cherry tomatoes. Serve with lime wedges and the Peanut Pesto Dipping Sauce.

  7. This recipe yields 4 servings.

  8. Each serving: 540 calories ; 31 grams protein; 37 grams carbohydrates; 6 grams fiber; 33 grams fat; 10 grams saturated fat; 128 mg. cholesterol; 2,613 mg. sodium.

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