Yum Takrai

By Panganiban

Spicy lemongrass salad
Cutting lemongrass:
1. Trim about one and a half inches off of the root end of a stalk of lemongrass; trim off enough of the stalk's dry, scraggly top that you're left with a four- to five- inch piece of lemongrass.
2. Peel off and discard the rough outer layers of the lemongrass so that only the tender, pale yellow and lilac ones in the core remain.
3. Thinly slice lemongrass crosswise into thin rings.

Ingredients

• 15 stalks fresh lemongrass
• 1/4 cup finely chopped ginger
• 2 tablespoons toasted cashews
• 2 tablespoons whole dried shrimp
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons sugar
• 1 tablespoon finely ground whole dried shrimp
• 4-6 stemmed and thinly sliced red thai chiles
• 2 shallots very thinly sliced lengthwise
• 3 long beans
• Jasmine rice

Preparation

Step 1

1. Trim and slice 15 stalks fresh lemongrass. Transfer lemongrass slices to a medium bowl; separate rings with your fingers.
2. Add 1/4 cup finely chopped ginger, 2 tablespoons toasted cashews, 2 tablespoons whole dried shrimp, 1 1/2 tablespoons fish sauce, 1 1/2 tablespoons fresh lime juice, 1 1/2 tablespoons sugar, 1 tablespoon finely ground whole dried shrimp, 4-6 stemmed and thinly sliced red thai chiles, and 2 shallots very thinly sliced lengthwise and toss well.
3. Garnish with 3 raw stemmed long beans that have been cut into 4" pieces.
4. Serve with steamed jasmine rice.