Another good one today. I made Spicy Thai Shrimp Salad, using a recipe from Matt and Emily Clifton’s Nerds with Knives website.
In the 90s, I got hooked on Vietnamese food. For every burger-and-fries “American” meal I ate, I probably dined on Ga Kho Gung (Caramelized Chicken with Ginger) half a dozen times. From there, it was a short step to Thai, which eventually replaced Vietnamese as my default quick casual restaurant choice.
I remember tasting cilantro for the first time. It stunned me! From its appearance, I’d thought it was mint, so the taste was unlike what I’d expected, and unlike anything I’d tasted before.
Today’s Spicy Thai Shrimp Salad was my first go at using a Thai flavour profile. The ingredients included lime juice, lime zest, mint leaves, shallot, fish sauce, Sriracha, chopped peanuts, and, of course, cilantro. And a pound of large shrimp.
I served it with a side of Jasmine rice.
Just a brief side note here.
This whole 2016 Cookery Project thing is giving me more joy than I’d ever expected. I’m actually learning new skills, and making things that I’m proud of! Things that taste good. Things that I’d be happy to find in a restaurant.
It all ties in with the “be the person you want to become” mindset that I’ve often aspired to, but rarely achieved.
The Project has turned into one of the most rewarding things I’ve done in 2016.