(The best) Piquant Prawn Salad


I love this salad! It’s full of protein, fresh veggies and delicious Asian flavors. This is another recipe from the previously mentioned Thai cook book. I normally leave a few ingredients out but I’ve italicized the adjustments I made so you can see all of the options! (Update: If you are following the Trim Healthy Mama plan, Shirataki noodles would be the perfect replacement for the rice noodles!)

Piquant Prawn Salad

  • Servings: 4-6
  • Difficulty: intermediate
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Ingredients

  • 7 oz rice vermicelli noddles or Shirataki noodles (follow the first 5 instructions in this recipe if using Shirataki noodles)
  • 8 baby corn cobs – halved
  • 5 oz snow peas
  • 1 T coconut oil (or vegetable oil)
  • 2 garlic cloves – minced
  • 1 inch piece of fresh ginger – peeled and finely chopped
  • 1 fresh red or green chili – seeded and finely chopped
  • 1 lb raw peeled jumbo shrimp
  • 4 green onions – thinly sliced
  • 1 T toasted sesame seeds
  • 1 lemon grass stalk – thinly shredded

For the dressing

  • 1 T fresh chives – chopped
  • 1 T Thai fish sauce
  • 1 tsp soy sauce or Braggs Aminos
  • 3 T peanut oil (or if you love sesame oil as much as I do, use it instead of peanut oil!)
  • 1 tsp sesame oil
  • 2 T rice vinegar

Instructions

  1. Put the rice noodles in a heat proof bowl, cover with boiling water and let sit for 10 minutes.
  2. Drain rice noodles, refresh with cold water, drain again and set aside.
  3. The dressing can be made ahead of time by combining ingredients and either shaking or whisking all of the dressing ingredients together and then setting aside.
  4. Saute, or steam, the snow peas and baby corn and set aside.
  5. Heat the coconut oil in a frying pan (or wok). Add the garlic, ginger and chili and cook for one minute.
  6. Add the shrimp and cook until just pink.
  7. Stir in the green onions, snow peas, baby corn and sesame seeds. Toss lightly to mix.
  8. Add the contents of the pan to the rice noodles.
  9. Pour the dressing on top and toss well.
  10. Sprinkle with lemon grass and chill for one hour before serving.

Enjoy this light flavorful salad!

 

Super Easy Hot-and-Sour Soup

In the mood for a delicious way to warm up this winter? Try this spicy warming Hot-and-Sour Soup that can easily be made with just a few special ingredients!

The original recipe for this soup calls for prawns – I made it with chicken… I’m sure either would taste wonderful.

I believe this recipe is a fuel pull if you are following the Trim Healthy Mama plan and use lean chicken or shrimp and a reduced fat stock.

Original recipe from “Thai – the essence of Asian cooking” from Hermes House

Easy Hot-and-Sour Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb raw chicken (or jumbo prawns)
  • 4 c chicken or fish stock
  • 3 stalks lemon grass
  • 10 kaffir lime leaves – torn in half
  • 8 oz can straw mushrooms – drained
  • 3 T fish sauce
  • 4 T lime juice
  • 2 T green onions – thinly sliced
  • 1 T fresh cilantro leaves
  • 4 fresh red chilies – seeded and thinly sliced
  • salt – to taste
  • ground black pepper – to taste

Instructions

  1. Cut the chicken into bite size pieces (or if using prawns – peel and save the shells, then devein and set the prawns aside).
  2. In a large soup pot bring the stock to a boil (if using prawns, rinse the shells and add to the stock).
  3. Slightly crush the lemon grass stalks and add them to the stock along with half of the lime leaves.
  4. Simmer gently for 5-6 minutes, until the stock is fragrant.
  5. Strain the stock, return it to the clean pot and reheat.
  6. Add the drained mushrooms and the chicken (or prawns), then cook until the chicken is cooked through (or the prawns turn pink).
  7. Add the fish sauce, lime juice, green onion, cilantro, chilies, and remaining lime leaves into the soup. Stir to combine.
  8. Add salt and pepper to taste. The soup should be sour, savory, spicy and hot.

This is a great soup to make ahead of time and keep hot in a crock pot or on the back of the stove until time to serve.

Enjoy!