Wednesday, February 23, 2011

Stuffed Coconut Shrimp and Sweet Thai Cucumber Relish Salad

Here is the recipe Featured in the Alive Utah Appetizer Recipes.  I have previously posted the Stuffed Shrimp and Relish recipes sepereately, but here they are together in "salad form" for your convenience. Serve these to your guests hot and crispy and while they eat you can whip up your stir fry or curry.! A great way to start your thai meal.!

20 Large green king prawns (get the largest uncooked shrimp you can find if you aren't near fresh seafood) deviened and butterflied (butterflied is to slit down the back without cutting the shrimp in half.. thats why the bigger they are the more room you have to stuff.)
125 grams (.27 lb) chicken breast, finely chopped
1 clove garlic
1 tbsp coriander (cilantro) stems finely chopped
half teaspoon white pepper
2 slices finely chopped ginger
1 tsp fish sauce
2 tbsp coconut cream

Batter Ingredients:
2 tsp sambel olek
1 tbsp very finely chopped lemon grass, tender part only (If you can't get your hands on lemon grass substitute for half teaspoon lemon zest)
1 cup plain flour
1 cup corn flour
soda water (Enough to make a batter the consistency of pouring cream)
1 1/2 cups shredded coconut

Cucumber Relish Recipe to Follow.
1. If you have a mortar use it .. if not grind up and pound as best you can the garlic, peppercorns, coriander root and ginger into a paste.

2. Place finely chopped chicken into food processor with coconut cream and process to a paste. Add garlic coriander paste and fish sauce.

3. Place in fridge to chill for 2 hours

4. Fill the prawns down their butterflied backs with chicken mixture.

To Cook

1. Combine flours, lemon grass, sambel olek in bowl, add enough soda water to make thin batter.

 2. Carefully roll prawns in some plain flour, dip into batter, then roll in coconut.(put only half of your coconut in a bowl at a time otherwise it will get goopy and gross quickly)

3. Heat 2 cups of vegetable oil in wok (or use deep fryer), deep fry prawns in batches of six until crisp and golden, about 5 minutes. Cut open to one to make sure they are cooked all the way through. The chicken stuffing and shrimp should be a solid white colour.

Plate immediately and serve while shrimp is hot. On each serving dress your lettuce with cucumber relish making sure each serving has good amounts of the cool cucumber and peanuts.
Place shrimp on top. It is a good idea to serve the relish in a bowl on the side as well so your guests can add more to their taste.

Sweet Thai Cucumber Relish

Ingredients:1 cup coconut vinegar (or white vinegar)
1 cup white sugar
1 good splash of fish sauce
1 large cucumber
4 small red chilis, deseeded and finely chopped
1/2 of roasted, unsalted peanuts crushed or finely chopped. (you will probably have to buy unsalted peanuts and roast and crush them yourself)
1/3 cup chopped coriander (cilantro), including stems
1/2 Tsp Salt

Combine the vinegar, sugar and salt in a small saucepan over medium heat. Bring to boil, stirring occasionally, cook for one minute at a gentle boil. Remove from heat and cool completely to room temperature.

While sauce is cooling. Peel and slice cucumber in half lengthways. get a small spoon and scoop out the seeds. Slice very thinly so that you get "moon shaped" cucumber slices.

Place the cucumber, chilis, peanuts and coriander in bowl. Pour over cooled dressing and toss gently.

Place in fridge and chill until use.
As prepared for the Alive Utah/Artful Edibles Tasting.

1 comment:

  1. Beautiful and elegant looking. I can imagine biting into one of those crunchy shrimp with a bite of the refreshing cucumber relish salad, delicious!