Santa Barbara Spot Prawn Martini With Thai Spices

Recipe Ingredients

		Peanut Pesto Dipping Sauce
2 tablespoons	30ml	Thai red curry paste
1/2 cup	118ml	Coconut milk
3 tablespoons	45ml	Palm sugar
		= (or brown sugar)
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Nam pla (Thai fish sauce)
1/2 cup	118ml	Creamy peanut butter
1/2 cup	118ml	Boiling water
1/2 teaspoon	2.5ml	Salt
		== THAI SALAD WITH MINT-GARLIC DRESSING ==
1 teaspoon	5ml	Thai yellow curry paste
1/4 cup	23g / 0.8oz	Minced garlic - plus
1 teaspoon	5ml	Minced garlic - divided
1/4 cup	59ml	Lime juice
1/4 cup	59ml	Nam pla (Thai fish sauce)
2 tablespoons	30ml	Sugar
1/4 cup	15g / 0.5oz	Seeded diced tomatoes
1/4 cup	15g / 0.5oz	Sliced red onion
1/2 cup	118ml	Sliced red bell pepper
1/2 cup	8g / 0.3oz	Chopped cilantro
1/4 cup	36g / 1.3oz	Chopped mint
1/4 cup	40g / 1.4oz	Bean sprouts
1/4 cup	27g / 1oz	Thinly-sliced carrots
1/2 cup	118ml	Thinly-sliced snow peas
1/4 cup	59ml	Sliced jalapeño - seeded
1/4 cup	59ml	Sliced cabbage
1/4 cup	59ml	Thinly-sliced green papaya - (optional)
		Assembly
48		Shrimp (medium)
1 teaspoon	5ml	Curry powder
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
		Salad With Dressing - (listed above)
1/4 cup	36g / 1.3oz	Chopped peanuts
4		Cilantro sprigs
4		Cherry tomatoes - halved
4		Lime wedges
		Peanut Pesto Dipping Sauce - (listed above)

Recipe Instructions

Peanut Pesto Dipping Sauce: Place the curry paste, coconut milk, sugar, lime juice and fish sauce in a saucepan and heat over medium heat 4 to 5 minutes. Add the peanut butter and stir frequently. Add the boiling water and salt and simmer until smooth, 2 to 3 minutes, adding more water if needed. May be made 1 day ahead. (Makes 1 1/4 cups dipping sauce)

Thai Salad With Mint-Garlic Dressing: Place the curry paste, 1 teaspoon garlic, lime juice, nam pla and sugar in a blender and process 1 to 2 minutes. Set aside. (Makes about two-thirds cup dressing)

In a large bowl, mix the tomatoes, onion, bell pepper, the remaining one-fourth cup garlic, cilantro, mint, bean sprouts, carrots, snow peas, jalapeño, cabbage and papaya. Toss with the dressing.

Assembly: Soak 16 (8-inch) bamboo skewers in water for 8 to 10 minutes. Meanwhile, peel and devein the shrimp, leaving the tails on. Place the peeled shrimp in a bowl and season with the curry powder, garlic, salt and pepper.

Grill or fry the shrimp. If frying, work in batches and cook in 1 tablespoon oil mixed with 2 to 3 tablespoons peanut pesto until pink and firm, about 2 to 3 minutes per side. Place on skewers after cooking. If grilling, thread 3 shrimp onto each skewer and grill until pink and firm, about 2 to 3 minutes per side.

To serve, divide the dressed salad among 4 large martini glasses. Arrange 3 skewers in a triangle on top of each glass; place the fourth skewer upright in the center of the glass. Garnish with chopped peanuts, cilantro sprigs and halved cherry tomatoes. Serve with lime wedges and the Peanut Pesto Dipping Sauce.

This recipe yields 4 servings.

Each serving: 540 calories; 31 grams protein; 37 grams carbohydrates; 6 grams fiber; 33 grams fat; 10 grams saturated fat; 128 mg. cholesterol; 2,613 mg. sodium.

Source:
The Los Angeles Times, 04-28-2004

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