Go Back
Print
Recipe Image
Instruction Images
Smaller
Normal
Larger
salad of white turmeric, salted prawns and pork recipe สูตรทำยำขมิ้นขาวกุ้งเค็ม
By Hanuman © Thaifoodmaster.com
Private Notes:
You must be a member to use this feature
Ingredients
ingredients
5
pieces
tiger prawn (กุ้งกุลาดำ)
head-on, shell-on, tail intact
50
g
minced pork meat (เนื้อหมูบด)
⅓
cup
white turmeric (ขมิ้นขาว)
cut into thin juliennes
3
tablespoon
shallots (หอมแดง)
2
stalks
lemongrass (ตะไคร้)
3
cups
water (น้ำเปล่า)
4 ½
tablespoon
sea salt (เกลือทะเล)
for the dressing:
2
cloves
Thai garlic (กระเทียมไทย)
or 1/2 clove garlic
½
teaspoon
palm sugar (น้ำตาลมะพร้าว)
5
pieces
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
1
tablespoon
fish sauce (น้ำปลา)
1
tablespoon
lime juice (น้ำมะนาว)
Instructions
making salted prawns
Bruise the lemongrass stalk to allow it release its aroma.
prepare the brine: to a pot, add the lemongrass, salt and water, in a ratio of 1 1/2 tablespoons of salt for each cup of water.
bring the brine to a boil.
add the prawns, turn off the heat and leave the prawns in the brine until the brine has cooled to room temperature.
peel the prawns and cut into bite-size pieces.
preparations
slice white turmeric into thin juliennes, and thinly slice the shallots.
in boiling water, cook the minced pork strain and set aside.
making the salad dressing
in a pestle and mortar crush the Thai garlic, unpeeled.
add bird's eye chilies and palm sugar and crush the chili. the finer you work the chilies the hotter the dish will be.
add fish sauce
add lime juice. mix and set aside.
combining the dish
in a mixing bowl, add all the ingredients. the white turmeric , salted prawns, pork, shallots and the salad dressing.
serve immediately