Spicy Pummelo and Shrimp Thai Laarb Bites
Recipe submitted by Sunkist Growers and created by Robert Danhi
Yield: 30 servings
Ingredients:
3 Tbsp. lime juice
2 Tbsp. fish sauce
1 tsp. sliced Thai bird chilies, 1/16 inch
2 tsp. minced galangal
2 Tbsp. sliced shallots, 1/8 inch, “with the grain”
2 Tbsp. cilantro, roughly chopped leaves and stems
1 Tbsp. sawleaf herb, sliced thinly
1 Tbsp. mint, roughly chopped
1/4 cup Thai basil, roughly chopped
1/4 cup chopped long beans 1/4 inch
1/4 cup kirby cucumbers, 1/4 inch dice, seeds removed
1 Tbsp. ground roasted sticky rice
6 oz. red ruby grapefruit or pummelo supremes cut into 1/2 inch pieces
10 oz. poached shrimp, cut into 1/3 inch pieces
1 tsp. steamed Thai sticky rice
1 green cabbage leaves, cut into 3 inch squares
1 deep fried kaffir lime leaves
2 rings deep-fried dried Thai red chilies (cut dried chilies into 1/4 inch wide rings, remove seeds and deep fry briefly)
Procedure:
- Combine lime juice, fish sauce, chilies, galangal, shallots, cilantro, saw leaf herb, mint, basil, long beans, cucumbers and roasted rice powder to create dressing
- Gently fold in grapefruit and shrimp.
- To assemble: Flatten sticky rice on cabbage leaf creating a base for salad. Top rice with salad. Garnish with fried lime leaves and chilies. Fold cabbage leaves together and secure with bamboo skewer.
