| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Seafood |
2 |
Servings |
INGREDIENTS
| 5 |
lg |
Shrimp |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Sliced onion |
| 1 |
tb |
Shredded carrots |
| 1 |
tb |
Chinese parsley OR cilantro |
| 1 |
tb |
Fresh mint leaves |
| 1/4 |
ts |
Diced lemon grass |
| 1/4 |
ts |
Minced garlic |
| 1 |
ds |
Sugar |
| 1 |
ds |
Chili pepper |
|
|
Fresh lettuce |
|
|
Fresh tomatoes |
|
|
Fresh cucumber slices |
INSTRUCTIONS
Grill or boil shrimp until just cooked and then slice them in half. Set
aside.
Make dressing by combining lime juice, fish sauce, lemon grass, garlic
sugar, and chili pepper. Add shrimp, Chinese parsley, shredded carrot, mint
leaves, cucumber and tomato t dressing and combine. Serve on a bed of fresh
lettuce.
*Omit or substitute low-sodium soy sauce.
>Busted by KitPATh for Mc-Recipe 1998-Feb-15 mc-PER SERVING: 61CAL, 2g fat
(30% cff).
Recipe by: 1998 (c) Singha Thai Cuisine, Honolulu, Hawaii
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16,
1998
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