- 200 GRAM MIXED LETTUCE
- 1/2 GREEN PAPAYA, cleaned and cut in strips
- 400 GRAM LARGESHRIMPS, peeled
- 1 BELL PEPPER, cut in strips
- 1 CHILI PEPPER, chopped finely
- 2 TBSP LEMON JUICE
- 2 TBSP FISH SAUCE
- 1 TBSP SUGAR
- PIECE OF GINGERROOT, grated
- 50 GRAM ALMONDS OR OTHER NUTS, chopped
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- 1 SMALL TIN OF
CRAB MEAT
- 2 TOMATOES, chopped
- HANDFUL OF LETTUCE, cut
- 2 POTATOES, peeled, cooked and
in cubes
- 2 EGGS, boiled and sliced
- 1 TBSP CAPERS
- 50 GRAM SMOKED HAM, cut in strips
- 3 TBSP MAYONNAISE
- 3 TBSP ROSE WINE
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Mix the lettuce with
the papaya and the bell pepper and arrange in a bowl. Stir fry the shrimp
3 minutes and allow them to cool down. Mix them with the lettuce (keep
some nice ones behind for decoration). For the dressing, mix fish sauce,
lemon juice, sugar, gingerroot and chili pepper and pour it over the
salad. Sprinkle with nuts and decorate with shrimp.
King Chulalongkorn (Rama
V) of Thailand died
on October 23, 1910. He abolished slavery and state labor service and
kept European colonialism at bay. The Thai place wreaths in his honour.
Click on culinary calendar for more
links between cooking and worldwide history.
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For the dressing, beat
the mayonnaise and rose wine well together and add pepper and salt to
taste. Toss the other ingredients and pour the dressing on top. Decorate
with a few pieces of crab meat and some capers.
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