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.!

Ingredients:
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
Directions:


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.

El Torito Mexican Caesar Salad

This delicious Salad dressing is creamy, and packs a flavor! I made if for my dinner and so added some grilled chicken and drizzled extra dressing on top. It can also just be served by itself. If you like Roasted pumpkin seeds and cheese you will love this salad.

Serves 6

Ingredients:

***Cilantro Pepita Dressing:***
2 medium Jalapeno chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil (I used olive oil)
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note--I purchased this just at Walmart)
2 small bunches cilantro,stemmed
1 1/2 cup mayonnaise
1/4 cup water

***Salad:***
4 corn tortillas
Vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
1/2 cup pepitas (roasted pumpkin seeds)
Optional - Roasted red bell pepper, peeled and cut into julienne strips

Directions:

Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels.
Set aside.
Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
OptionalArrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.

***Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.

Avocado Pico De Gallo

Either serve this as a side to your Mexican meals, with tortilla chips or simply top your salad with it to create a tasty and healthy addition to your meal.

Ingredients

1 cup diced tomato
1/2 cup diced white onion
2 tbsp minced jalapeno (remember the membrane and seeds will determine the heat)
2 tbsp fresh cilantro
1 tbsp lime juice
2 ripe avocados peeled, pitted, and diced

Stir to combine the first 5 ingredients in a medium bowl to blend. Carefully fold in avocado and season to taste with salt.

Fresh Salsa

This is my favorite salsa EVER. I like it chunky, and I guess if you are not a fan of that you could always put it in the food processor for a little bit, everyone has their little salsa preferences. It makes alot but watch out because you will snack on this until it's gone!

6 lbs Canned tomatoes (or fresh blanched - I love the big tin you can get from costco the quality is great - but hey use whatever you can get)
1 large white onion -chopped
4-6 jalepenos (Depending on heat of peppers and size)
1/2 bunch cilantro (coriander) - chopped
1 1/2 TBSP minced/finely chopped garlic
2 Lemons
3 tsp oregano (dried)
parsley (dried/flakes)

2 TBSP salt

Drain Tomatoes - set aside liquid in a bowl for later. Roughly chop the tomatoes so they are not whole but mouthful size chunks.
Place in a bowl.
Add onion cilantro, garlic, lemon juice. Mix together. Finely chop Jalapenos with seeds and veins removed (keep the seeds in case you decide after tasting it needs some heat) add one at a time tasting after each to get it to the desired heat and flavor. If it's too hot just add some more tomatoe juices back in. Letting it sit overnight in teh fridge will change the spice temperature. My last batch I only put in 1 pepper because it was hot and then the next day it had all but dissapeared. Sprinkle oregano on top and then sprinkle parsley over the top until it is covered evenly in flakes. Add enough juice to the consistency you like.. I like chunky, but my husband likes his runny... so you can even put it in the food processor if you prefer. Cover and let sit in fridge over night. When ready to eat mix all the parsley throughout the salsa.

Serve with Tortilla chips. (Corn chips)

Olive-Tomato Relish

Ingredients
2 tbsp white wine vinegar
2 tsp olive oil
half a pack dry italian seasoning mix
1 cup chopped tomato
1/4 cup chopped pitted kalamata olives

In a small bowl stir together white wine, olive oil, seasoning mix. whisk, add in remaining ingredients and refridgerate and chill.
Makes about 1-1/3 cups.

Cafe Rio Tomatillo Ranch Dressing

Adapted from a recipe by Kalyns Kitchen

Café Rio Dressing
1 buttermilk ranch dressing packet (make with 3/4 recommended butter milk and 1/2 recommended milk and substitute amounts with sour cream instead)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 Char roasted Jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cucumber Relish

I love this sauce to dip anything in. It keeps extremely well in the fridge and afterwards I spoon it over some lettuce, coriander and chicken to create a light scrumptious asian salad.

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

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 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.

Lime and Chili Dressing

Recipe Courtesy "the Spirit House" Cooking School

Ingredients

4 red chilis
8 cloves garlic, chopped
one half of small red onion, finely chopped
4 tbsp fish sauce, to taste
8 tbsp fresh lime juice
4 tsp palm sugar, to taste

Pound the chopped chillies and garlic together until forming a paste texture. Transfer to a bowl, add the chopped onion, fish sauce, lime juice and sugar to taste. Stir well to mix. Adjust the flavors so that the sauce is equally salty and sour with a light touch of sweetness.