Yam Sami ("husband’s Salad") Pt 1

INGREDIENTS

INSTRUCTIONS

Description: My wife and I recently attended the marriage  celebrations
of the son of a friend of ours, and this dish is our  contribution to
the food (Thai wedding celebrations are often one  long banquet...
interspersed by visits to temples and paying respects  to parents and
grandparents).  Because it was offered as part of the "husband's side"
food, I have  called it yam sami, but a similar, if rather simpler
recipe, recently  appeared in an advertisement for a firm that packages
ham and  sausage, and called yam ham kung, which would be an
alternative name  (except I don't like using obvious imports in
language...)  It is similar in concept to such dishes as yam nuea or
yam mu (beef  or pork salads respectively), and we in fact bought the
shrimp  freshly cooked from a vendor near our home on the way to the
festivities, allowing this to be a "no-cook" recipe. However I would
usually prefer to start from scratch so I include the method for
preparing the shrimp. Note that when I describe them as 'fresh' the
jumbo shrimp are taken from a live tank for sale in most shops here...
The dish is loaded with meaning, so I have left the quantities large,
but you can of course scale it down for your own needs. The number of
large shrimp (8), their colour (red), even the local name (dragon)  are
indicators of wealth and success in life, so highly significant  for
the young couple. One local tradition here is for the couple to  each
feed each other a shrimp ~ less messy than the American cream  cake!
Eight shrimp also means one each for the Bride and Groom, their
parents, and the best man and chief bridesmaid (the latter being a
recent tradition of western origin).  Finally yam means tossed (as a
salad is tossed), and signifies the  tossings of fortune in life...
Method: First prepare the khao Koor - place about 5 tablespoons of
uncooked long grain whit rice in a wok over medium heat, and toast
gently until light brown. Allow to cool and then grind to a coarse
powder in a mortar and pestle, or spice grinder.  Next cook the shrimp:
the jumbo shrimp should be grilled or barbecued  until pink. To avoid
burning this is best done with the heads and  carapaces still on. Thais
eat almost the whole shrimp (including some  of the shell), so would
serve them like this. You may prepare to  remove the head and legs,
shell (except the tail), and de-vein them.  Set them aside. The smaller
shrimp are best dry-toasted in a wok over  medium heat, tossing
continuously to avoid burning until pink. Again  they are best
de-headed, shelled and cleaned after cooking.  Slice the cooked meat
into half inch strips, and then cut any long  pieces into smaller bite
sized pieces. Tease the chicken apart with  the tines of a fork.  Cut
the white bulbs from the spring onion, and then slice the green  parts
thinly.  Place the chicken, sliced meat, and small shrimp in a large
bowl. In a  mixing bowl combine the remaining ingredients and then pour
them over  the mixed meats and shrimp. Toss to thoroughly coat and
leave to  stand for at least an hour before serving.  Serving &
Storage: Place the tossed ingredients on a large serving  platter,
surround with a circle of alternating tomato segments and  slices of
cucumber, and place the jumbo shrimp like the spokes of a  wheel, heads
innermost then garnish with coriander/cilantro and mint  leaves.
continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2201
Calories From Fat: 1175
Total Fat: 131.6g
Cholesterol: 1098.8mg
Sodium: 11167mg
Potassium: 3733.8mg
Carbohydrates: 57.4g
Fiber: 14g
Sugar: 20.6g
Protein: 194.5g