Thai Pad Sauce and Lemongrass Lobster Salad

As a young girl in Bangkok, we planted fresh herbs and spices in the garden in our back yard. For a quick, refreshing salad, I would pick fresh bird’s-eye chilies, lemongrass, and mint and mix with fish sauce and fresh squeezed lime juice. Often I would add ground chicken or pork, seafood or tofu. Now that I live in Maine, I use fresh lobsters and also add our Pad Thai sauce.

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Ingredients

1/3 cup WATCHAREE’S Pad Thai Sauce

3 cups cooked lobster meat, cut into ¾ inch pieces

3-5 fresh red chilies

4-5 stalks fresh lemongrass, peeled and sliced thinly from the bottom until the reaching the purple part of the stalk

3-4 fresh or frozen kaffir lime leaves (optional)

1-2 limes

½ cup fresh mint leaves

3-4 shallots, thinly sliced

Add all ingredients in a mixing bowl. Mix well. Adjust spice level by reducing fresh chilies to your liking. Enjoy this refreshing salad with a glass of white wine or cold beer on a hot summer day!

Servings: 3-4.

 


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