I used to think sunsets and sunrises were overrated. To be fair I do still think sunrises can be a bit weak, sunsets though, sunsets deserve all the attention. Though the sun sets every single night, so many times there isn’t that magical spectrum of colors that you’re always hoping to see. Sometimes the sky is cloudy, sometimes you’re just not in the right place. The sky doesn’t always light up.
We’ve seen a lot of those sunsets during our travels.
This past week though, we saw something else. While lounging on a soft round chair on Otres Beach Cambodia with a smoothie and draft beer in hand we were the audience for the most beautiful sunsets I have ever seen.
It’s after the sun’s out of sight that the colors seem to slowly sneak out and play in the sky.
The result? Magical.
What on earth does this have to do with lemongrass salad bites?
Breathtaking sunsets and these lemongrass salad bites are quite similar you see. Both can seem be seemingly ordinary at first but like a killer sunset that can catch you off guard and light up your face, these lemongrass salad bites with a zing of strong contrasting flavors will bring a smile to your face.
And if you just so happen to be eating these while watching one of those sunsets, your life will really be complete.
A medley of simple Asian ingredients, finely chopped and mixed together, and then folded into a betel or regular salad leaf – these lemongrass salad bites are just perfect.
As you bite down and feel the crunch of a salty peanut, then a squirt of sour lime juice, a ting of red chili and the strong zap of ginger, you’re taste buds will be awakened.
These are the kind of dishes that get me excited about food.
- 1 tablespoon fish sauce (use gluten free tamari for vegan and gluten free)
- 1 1/2 tablespoon sugar
- 1/4 cup diced/sliced lemongrass
- 1 tablespoon diced/sliced fresh shallot
- 2 tablespoons white turmeric, cubed (omit if unavailable)
- 2 tablespoons ginger, cubed small
- 2 tablespoons roasted peanuts
- 2 lime wedges, cubed
- 2 whole small deep fried dried red chilies, sliced
- 1 tablespoon sliced deep fried shallot (optional)
- 1 tablespoon small deep fried shrimp (omit for vegan or vegetarian version)
- 1 tablespoon grated roasted coconut
- 10 betel nut leaves (or salad leaves)
- Heat fish sauce and sugar in a saucepan over low heat until sugar has dissolved. Mix. Remove from heat.
- In a bowl combine lemongrass, fresh shallot, white turmeric, ginger, lime, roasted coconut and deep fried shrimp. Mix together.
- Add fish sauce and sugar mixture and mix until combined.
- Place in a serving bowl and top with deep fried shallot, deep fried small red chilies, and roasted peanuts.
- Serve wrapped up in betel nut leaves or salad leaves.
Recipe from Grandma’s Thai Recipes