3
lemongrass stalks, bottom 6" only
8
slices peeled ginger - (quarter size)
2
tablespoons freshly-grated lime zest
1
cup fish sauce
2 3/4
cups water
1
cup palm sugar (or 1 packed cup light brown sugar)
FOR THE SALAD:
1
cup unsweetened coconut toasted
1/4
cup dried red chili flakes
1
cup thinly-sliced green beans
1
cup thinly-sliced English cucumber
1
cup bean sprouts
1
grapefruit peeled, segments
removed from membranes and diced
1
small green apple cored, and cut into small cubes
1
lemongrass stalk, bottom 6" only minced
2
tablespoons freshly-grated lime zest
1/2
pound cooked large shrimp shelled, deveined, and tails left intact
4
cups cooked long-grain rice
Bring the 3 stalks lemongrass, ginger, 2 tablespoons lime zest, fish sauce, water and palm sugar to a boil in a 2-quart saucepan over high heat. Adjust the heat so the sauce is simmering and simmer, uncovered, until the sauce is dark and reduced to a thick syrup, about 20 minutes. Remove from the heat and strain into a sauce bowl that can be passed at the table. Discard the solids, cover the bowl and set it aside. For the Salad: Arrange small piles of the salad ingredients (toasted coconut, chili flakes, green beans, cucumber, bean sprouts, grapefruit, apple, lemongrass and lime zest) on a large serving platter. Place one cup of rice on each guestÂ’s plate and divide the cooked shrimp evenly among the plates. Let the guests add the accompaniments they prefer to their plates. Pass the sauce separately, for guests to drizzle a little (1 to 2 tablespoons) over their plate, then toss the ingredients together. This recipe yields 4 servings.
