RAW SUMMER VEG SALAD WITH MORECOMBE BAY SHRIMP. 16/08/13
An anglicised version of a Thai som tam salad, with an anchovy and hazelnut dressing. You can use whatever summer vegetables you have around.
INGREDIENTS METHOD

Serves 4

 

Dressing

½ garlic clove

½ thumb ginger, peeled

4 anchovy fillets

1 stick of lemongrass, bottom 1cm removed and peeled to the soft core

½ red chilli, deseeded

Roots or stalks of ½ bunch of coriander

100g/3½oz hazelnuts, peeled

Juice of 3 limes, plus extra to taste

1 tsp fish sauce

 

Salad

2 courgettes

½ bunch of asparagus

2 handfuls of mangetout

2 handfuls of green beans

2 handfuls of fresh peas

90g/3¼oz Morecambe Bay shrimps

Coriander leaves, to serve

 

 

Using a pestle and mortar, spice grinder or food processor, crush all the dressing ingredients, except for the lime and fish sauce, together until you have a thick paste. Season with salt, then squeeze in the lime juice and stir in the fish sauce. You want it to be the consistency of double cream, so add a dash of water if it’s too thick.

 

Wash the vegetables and slice them all (except the peas) very finely. Place in a bowl, scatter over the brown shrimps and toss with the dressing. Have a taste and add a little extra salt or lime juice if necessary. Sprinkle with a few coriander leaves, then serve.

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RAW SUMMER VEG SALAD WITH MORECOMBE BAY SHRIMP. 16/08/13
An anglicised version of a Thai som tam salad, with an anchovy and hazelnut dressing. You can use whatever summer vegetables you have around.
INGREDIENTS

Serves 4

 

Dressing

½ garlic clove

½ thumb ginger, peeled

4 anchovy fillets

1 stick of lemongrass, bottom 1cm removed and peeled to the soft core

½ red chilli, deseeded

Roots or stalks of ½ bunch of coriander

100g/3½oz hazelnuts, peeled

Juice of 3 limes, plus extra to taste

1 tsp fish sauce

 

Salad

2 courgettes

½ bunch of asparagus

2 handfuls of mangetout

2 handfuls of green beans

2 handfuls of fresh peas

90g/3¼oz Morecambe Bay shrimps

Coriander leaves, to serve

 

 

METHOD

Using a pestle and mortar, spice grinder or food processor, crush all the dressing ingredients, except for the lime and fish sauce, together until you have a thick paste. Season with salt, then squeeze in the lime juice and stir in the fish sauce. You want it to be the consistency of double cream, so add a dash of water if it’s too thick.

 

Wash the vegetables and slice them all (except the peas) very finely. Place in a bowl, scatter over the brown shrimps and toss with the dressing. Have a taste and add a little extra salt or lime juice if necessary. Sprinkle with a few coriander leaves, then serve.

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SAFFRON BREAD WITH BRANDY ICE CREAM AND STRAWBERRIES. 16/08/13
CHOPPED BEEF WITH JERSEY ROYALS AND PICKLED CHERRIES. 16/08/13
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