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Рецепт Crustacean Potato Salad With Spicy Peanut Sauce
by Global Cookbook

Crustacean Potato Salad With Spicy Peanut Sauce
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Ингредиенты

  • 2 Tbsp. peanut oil
  • 2 Tbsp. toasted sesame oil
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. lime juice
  • 3 lrg garlic cloves
  • 1 1/2 Tbsp. fresh mint leaves
  • 1 x serrano chile - (or possibly to taste) quartered, seeded
  • 1/2 tsp salt
  • 1/3 c. creamy peanut butter
  • 1 x carrot
  • 2 Tbsp. extra virgin olive oil
  • 1 x leek, white and light green parts thinly sliced
  • 1 1/2 lb Yukon Gold potatoes - (to 1 3/4) peeled, and cut into 3/4" cubes Peanut Sauce (see above)
  • 1 x carrot coarsely grated
  • 1/4 c. dry roasted peanuts
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped chives

Инструкции

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 to 6 servings.