Thai Shrimp Salad - Clover Leaf

Name: Thai Shrimp Salad - Clover Leaf
Ingredients: In medium saucepan, combine coconut milk, ginger and garlic. Bring to boil over medium heat.; Cook, stirring often, until reduced by half and very thick. In medium bowl, place reduced coconut milk.; Whisk in lime juice, soy sauce and chili paste. Stir in onion, red pepper and cilantro. Fold in shrimp. Chill about 3 hours.; Serve in hollowed cucumber cups or on small lettuce leaves.; Makes 4 starters or about 16 hors d’oeuvres (about 2 cups/500 mL); Wrap the Thai Shrimp mixture in a rice noodle wrap as a fresh spring roll.; For hors d’oeuvres, spoon onto toasted thin slices of French stick.

www.cloverleaf.ca

A refreshing Thai shrimp salad perfect for hors d'oeuvres, served in cucumber cups or lettuce leaves—delight your guests with this 185-minute treat!

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Ingredients

In medium saucepan, combine coconut milk, ginger and garlic. Bring to boil over medium heat.
Cook, stirring often, until reduced by half and very thick. In medium bowl, place reduced coconut milk.
Whisk in lime juice, soy sauce and chili paste. Stir in onion, red pepper and cilantro. Fold in shrimp. Chill about 3 hours.
Serve in hollowed cucumber cups or on small lettuce leaves.
Makes 4 starters or about 16 hors d’oeuvres (about 2 cups/500 mL)
Wrap the Thai Shrimp mixture in a rice noodle wrap as a fresh spring roll.
For hors d’oeuvres, spoon onto toasted thin slices of French stick.