Рецепт Crustacean Potato Salad With Spicy Peanut Sauce

Ингредиенты
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Инструкции
- For the Peanut Sauce: Combine the peanut oil, sesame oil, vinegar, lime juice, garlic, mint, chile and salt in a blender. Blend till almost pureed. Add in the peanut butter and continue blending till smooth. (This can be prepared several days ahead and refrigerated. Before using, bring to room temperature and whisk to blend.)
- For Assembly: Peel the carrot, then remove long thin wide strips, using a swivel-bladed peeler. Roll each into a curl, and secure it with a toothpick. Place the curls in a bowl of ice water. Let them sit for several hrs or possibly overnight in the refrigerator to set the curl. Remove the toothpicks.
- Heat the oil in a medium skillet over medium-low heat. Add in the leek, cover and cook till tender, about 15 min, stirring occasionally. Cold the leek to room temperature.
- Steam the potatoes till tender, about 20 min. Immediately place the potatoes in a serving bowl. Add in the peanut sauce, leek, grated carrot, peanuts, basil and chives. Mix well. Garnish with the carrot curls.
- This recipe yields 4 to 6 servings.