| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Niger |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Sweet Chinese sausage; (12 oz) |
| 2 |
md |
Red onions; wide around the middle |
| 5 |
|
Pickling cucumbers or Kirbies, with skins |
|
|
Inner leaves from 1 bunch celery, washed & roughly chopped, (about 1/2 cup) |
| 1 |
bn |
Cilantro; leaves only |
| 4 |
|
Stemmed serrano chiles; thinly sliced on diagonal (4 to 6) |
| 1 |
tb |
Chopped kaffir lime leaves; or |
| 1 |
ts |
Grated lime zest |
| 2 |
ts |
Pureed garlic |
| 1/4 |
c |
Palm sugar or dark brown sugar |
| 1/2 |
c |
Fresh lime juice |
| 1/2 |
c |
Fish sauce |
INSTRUCTIONS
Preheat broiler. Place sausages in one layer on a large baking sheet and
broil until charred on all sides, about 5 minutes per side. Set aside to
cool. To make onion cups, slice off root ends and tops, then peel. Cut each
in half horizontally, and separate layers by pressing with your thumbs
against root end to release rings. Reserve 12 largest as serving cups.
Slice remaining onion into thin strips for use in salad. Slice cucumbers in
half lengthwise. Then slice cucumbers and charred sausages, diagonally.
Combine sausage, cucumbers, onion strips, celery leaves, and cilantro in a
medium bowl. In another bowl, whisk together serrano chiles, lime leaves,
garlic, palm or brown sugar, lime juice, and fish sauce. Pour over salad
and toss to combine. To serve, place onion cups openside up on each serving
plate. Spoon salad into cups and serve. Yield: 6 servings TAMALES WORLD
TOUR SHOW #WT1A09
NOTES : Formatted by Holly Butman
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #811 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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