Goi Tom

The Ranger said:

Shamelessly plucked from Sunset Magazine's site at:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecip
e&recipe_id=682475 I'm planning on having this tomorrow.

Cabbage and Shrimp Salad (Goi Tom)

Ingredients
8 ounces (31 to 40 per lb.) shelled, deveined cooked shrimp
(see notes)
1/4 cup lime juice
3 Tbs. Asian fish sauce (nuoc mam or nam pla)
2 Tbs. sugar
1/2 to 2 tsp. minced fresh hot red or green chili, such as
Thai, serrano, jalapeqo, or Fresno
1 clove garlic, peeled and minced
6 cups finely shredded cabbage (10 oz.; see notes)
8 ounces bean sprouts (3 to 4 cups), rinsed
3/4 cup fresh rau ram or fresh mint leaves (see notes)
1/2 cup finely shredded carrots
1/2 cup Fried Shallots
1/2 cup chopped roasted, salted peanuts

This seems to be missing the Notes.

NOTES: This salad is traditionally made with finely sliced raw banana
blossoms or cabbage; we've gotten excellent results with the cabbage.
Spicy rau ram, found in Vietnamese markets, adds an aromatic pungency,
but fresh mint is a very good alternative. For convenience, use frozen
cooked shrimp, thawed, and packaged shredded cabbage (often labeled
"angel hair"😉. Serve the salad for a light lunch or as part of a
multi-course meal.

Taken from:

<http://findarticles.com/p/articles/mi_m1216/is_3_208/ai_82885096/pg_5>

Brian

--
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won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"The Ranger" <[email hidden]> wrote in message
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Quoted message said:

Shamelessly plucked from Sunset Magazine's site at:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=682475
I'm planning on having this tomorrow.

Cabbage and Shrimp Salad (Goi Tom)

Ingredients
8 ounces (31 to 40 per lb.) shelled, deveined cooked shrimp
(see notes)
1/4 cup lime juice
3 Tbs. Asian fish sauce (nuoc mam or nam pla)
2 Tbs. sugar
1/2 to 2 tsp. minced fresh hot red or green chili, such as
Thai, serrano, jalapeño, or Fresno
1 clove garlic, peeled and minced
6 cups finely shredded cabbage (10 oz.; see notes)
8 ounces bean sprouts (3 to 4 cups), rinsed
3/4 cup fresh rau ram or fresh mint leaves (see notes)
1/2 cup finely shredded carrots
1/2 cup Fried Shallots
1/2 cup chopped roasted, salted peanuts

Preparation
1. Rinse and drain shrimp; pat dry. Cut each in half lengthwise.

2. In a large bowl, mix lime juice, fish sauce, sugar, 1/2 teaspoon chili,
and garlic. Add shrimp, cabbage, bean sprouts, rau ram, carrots, shallots,
and 1/4 cup peanuts; mix. Taste, and add more chili if desired.

3. Pour the salad onto a platter and sprinkle the remaining 1/4 cup
peanuts over the top.
Yield

Makes 4 main-dish servings
Nutritional Information

CALORIES 348(47% from fat); FAT 18g (sat 2.6g); PROTEIN 22g; CHOLESTEROL
111mg; SODIUM 681mg; FIBER 4.8g; CARBOHYDRATE 29g

Wow this one sounds yummy!

helen