LimeCake

If you haven’t already noticed, i have a crazy, some might say unhealthy, love for Thai food. I could eat Thai food everyday, and have. In fact, it hardly bothers me when my hands smell of fish sauce.

Mmm… fish sauce…

Typically, when you see Yum Ta Krai or Lemongrass Salad on a Thai menu, it is a salad of fresh lemongrass, dried shrimp, cashews, shallots and other good things.

Granted, it is good, but this yum ta krai is in a league of its own. I have only ever had it this way once, at a fantastic Thai restaurant in Singapore (called Aroy Thai). I suspect the proprietor may have come up with the recipe herself, because even in my many travels to Thailand, I’ve never had lemongrass served like this.

Lemongrass is very thinly sliced, then fried till crispy in oil. That is the difference – crispy lemongrass. This makes an amazing appetizer – full of textures and flavours. It’s perfectly crunchy, mildly piquant, slightly spicy and very delicious.

Spoon onto lettuce

Wrap

Eat

Yum Ta Krai

serves 1

1 stalk fresh lemongrass, sliced very thinly

1 shallot

Small handful dried shrimp

Small handful cashews

Small handful shredded coconut

1 small red chilli, or to taste

1 tbsp oil

Fish sauce, to taste

Lime juice, to taste

Palm sugar, chopped, to taste

Cilantro, roughly chopped

Lettuce, to serve

Heat oil in a skillet on medium high heat. Add lemongrass. Fry till just beginning to crisp.

Add shallots, dried shrimp, coconut and cashews. Lightly toast.

Transfer to large bowl. Add chopped chilli, cilantro, fish sauce, lime juice and palm sugar. Toss well. Taste and adjust for seasoning.

Serve with lettuce leaves.

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