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some_stars) wrote2020-09-29 08:26 pm
some_stars) wrote2020-09-29 08:26 pm
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recipe post!
i made a thing tonight that i have made several times before and realized, since it's a combination of two other recipes, i might as well write up how to do it. it's a napa cabbage and cucumber salad, more or less thai flavors (fish sauce and thai red curry paste and lime), with shrimp, and it is DELICIOUS. i had to restrain myself from eating the entire bowl tonight, and said bowl was big enough to put my whole head in.
so it's a mix of an old mark bittman recipe and this, and here is how it goes:
INGREDIENTS
For the salad & dressing:
most of 1 small napa cabbage, or half of a larger one, or less than half of a really big one
1 large cucumber
a handful each of mint, cilantro, and/or basil (i usually pick 2)
if you like it, a little thin-sliced red onion
juice of 3 limes
3 TBSP fish sauce (nam pla)
1-2 minced garlic cloves to taste (they will stay raw so not too much)
a little thai red curry paste, i never measure, maybe a couple teaspoons?
1 lemongrass stalk, minced (the pre-cut finger-length kind you get in the herb section, not a whole one) (this is the only fresh ingredient that might be hard to find, and honestly, you can do without it, but it adds something nice if you can get it)
1 tsp sugar
2 tbsp neutral oil (not olive)
some peanuts, chopped
For the shrimp & marinade:
1-1.5 lb shrimp, peeled and deveined
A little olive oil
Juice of half a large lemon
1 tsp (smoked) paprika (either is fine but smoked really adds something)
1/2 tsp cayenne pepper
1-3 garlic cloves (these are for the marinade and will get cooked, so you can use more)
1 tsp salt (or less if you want)
1. Put all the marinade ingredients on the shrimp, toss together, and marinate at least 30 minutes.
2. Make the dressing: Mix the neutral oil, fish sauce, lime juice, lemongrass, garlic, red curry paste, and sugar. Do this first so everything has a chance to sit and meld while you cook. Add a little water to thin it.
3. Cut your napa cabbage up into bite size, whatever that means for you. Take half and put it in a NONSTICK pan with NO oil. Cook on medium-high until the thicker parts start to get soft. If you can get a char, like the second recipe above claims will happen, that's great, but it's never happened for me. The main thing is you want a different texture than the raw stuff.
4. Peel and deseed the cucumber. Cut lengthwise, then lengthwise again, then into 1/2 inch thick chunks.
5. Chop or tear your basil/mint/cilantro. Combine with cucumber, raw cabbage, and cooked cabbage (also the red onion if you're using it). Toss together, then add dressing and toss again. Let sit while you cook the shrimp.
6. Pour shrimp and marinade all into your pan (maybe not all the marinade if there's a lot of it). Cook for two minutes per side, or just until done, you know what cooked shrimp looks like.
7. Add shrimp and some of the pan juices to salad. Add chopped peanuts to salad. Toss again to distribute shrimp and peanuts. Taste and add salt as needed.
Then hunch over the bowl with a fork and eat the whole thing, because you are a goblin. Or just eat part of it if that's how you roll. This is LUSCIOUS the next day--the leafy parts of the cabbage go limp but the crunchy parts are perfectly tender-crunchy.
so it's a mix of an old mark bittman recipe and this, and here is how it goes:
INGREDIENTS
For the salad & dressing:
most of 1 small napa cabbage, or half of a larger one, or less than half of a really big one
1 large cucumber
a handful each of mint, cilantro, and/or basil (i usually pick 2)
if you like it, a little thin-sliced red onion
juice of 3 limes
3 TBSP fish sauce (nam pla)
1-2 minced garlic cloves to taste (they will stay raw so not too much)
a little thai red curry paste, i never measure, maybe a couple teaspoons?
1 lemongrass stalk, minced (the pre-cut finger-length kind you get in the herb section, not a whole one) (this is the only fresh ingredient that might be hard to find, and honestly, you can do without it, but it adds something nice if you can get it)
1 tsp sugar
2 tbsp neutral oil (not olive)
some peanuts, chopped
For the shrimp & marinade:
1-1.5 lb shrimp, peeled and deveined
A little olive oil
Juice of half a large lemon
1 tsp (smoked) paprika (either is fine but smoked really adds something)
1/2 tsp cayenne pepper
1-3 garlic cloves (these are for the marinade and will get cooked, so you can use more)
1 tsp salt (or less if you want)
1. Put all the marinade ingredients on the shrimp, toss together, and marinate at least 30 minutes.
2. Make the dressing: Mix the neutral oil, fish sauce, lime juice, lemongrass, garlic, red curry paste, and sugar. Do this first so everything has a chance to sit and meld while you cook. Add a little water to thin it.
3. Cut your napa cabbage up into bite size, whatever that means for you. Take half and put it in a NONSTICK pan with NO oil. Cook on medium-high until the thicker parts start to get soft. If you can get a char, like the second recipe above claims will happen, that's great, but it's never happened for me. The main thing is you want a different texture than the raw stuff.
4. Peel and deseed the cucumber. Cut lengthwise, then lengthwise again, then into 1/2 inch thick chunks.
5. Chop or tear your basil/mint/cilantro. Combine with cucumber, raw cabbage, and cooked cabbage (also the red onion if you're using it). Toss together, then add dressing and toss again. Let sit while you cook the shrimp.
6. Pour shrimp and marinade all into your pan (maybe not all the marinade if there's a lot of it). Cook for two minutes per side, or just until done, you know what cooked shrimp looks like.
7. Add shrimp and some of the pan juices to salad. Add chopped peanuts to salad. Toss again to distribute shrimp and peanuts. Taste and add salt as needed.
Then hunch over the bowl with a fork and eat the whole thing, because you are a goblin. Or just eat part of it if that's how you roll. This is LUSCIOUS the next day--the leafy parts of the cabbage go limp but the crunchy parts are perfectly tender-crunchy.
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