Tuesday, June 24, 2008

Chicken & Shrimp Salad

In the early 90's I spent two years living in Malaysia during which time I became well versed in the use of many South East Asian pantry items. It was that or starve quite frankly as there are only so many European places to eat and with so much fresh and local produce available why would you want to? When in Kuala Lumpur....

The Marie Claire range of recipe books by Michele Cranston feature some wonderful 'fusion' recipes using global ingredients to create beautiful dishes. They also have some of the most seductive food photography out there.

This recipe is my adaptation of a salad from the 'Lucious' book and combines fresh summery flavors with a hit of Asia from the fragrant dressing. I'd have this in a lettuce or flatwrap.

Recipe Ingredients (looks like alot but if you're a condiment enthusiast you'll have most of them at hand)

2 cups of shredded cooked chicken breast
2 cups of cooked shrimp
Juice of 2 limes
1 English cucumber, seeded & diced
2 tbs sesame oil
4 tbs olive oil
1 tsp soy sauce
1 tsp thai fish sauce
1 tsp sugar
1/2 cup of shredded fresh mint leaves
2 tbs toasted sesame seeds
1 tsp cumin or garam masala
1 bunch of scallions, chopped

Recipe Directions
  1. Mix all the ingredients except the chicken and shrimp & sesame seeds in a large bowl and stir until the sugar is dissolved.

  2. Add the chicken & shrimp and stir carefully until coated.

  3. Just before serving sprinkle with the toasted sesame seeds.

Tip: If you have difficulty finding some of the Asian condiments, try the WholeFoods Market at Downtown at the Gardens; they have a great range.

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