I first had this dish in Bangkok with only the oyster mushrooms and prawns. I like the addition of shitake mushroom for another flavor layer and the tree fungus for crunch. The whole festive combination is spicy, savory, and completely satisfying.
Three Mushroom and Prawn Salad
Serves 4
Ingredients:
- 400 gr. fresh oyster mushrooms
- 80 gr. fresh shitake mushrooms
- 70 gr. fresh tree fungus (curly flat black mushrooms)
- 2 small green chilies, seeded
- 4 coriander roots and leaves, cleaned
- 2 Tbl. canola oil
- 400 gr. medium sized prawns, shelled, deveined
- 1/4 cup shallots, thinly sliced
- 4 tsp. lime juice
- 3 tsp. Thai fish sauce
- 2 chives, finely chopped
- 1/4 cup coriander leaf, finely chopped, reserving a few leaves for garnish
- salt and pepper to taste
Directions :
Clean all the mushrooms and dry them off. If any of the mushrooms are large cut them in half. Then simmer them in water for 10 minutes. Drain.
While these are simmering take the green chilies and the coriander roots and grind them together with a mortar and pestle or in a food processor. Squeeze and drain, keeping the liquid and throwing away the solids.
Heat the oil in a frying pan. When hot add the prawns in one layer and sauté’ just until pink on both sides. Don’t cook too long or they will be tough.
Put the prawns in a bowl with the mushrooms. Add the chili and coriander root juice, and the shallots. Mix well. Add the lime juice, fish sauce, chives and coriander leaf. Mix well and taste adding salt and pepper to your liking.
Put on a serving dish and garnish with the remaining coriander leaf.
You can eat this warm, cold, or at room temperature.
‘Kor hai aroi na ka’ - That’s Thai for enjoy your meal
Tiga Jenis Jamur dan Udang Salad
Untuk 4 orang
Bahan-Bahan :
- 400 gr. jamur tiram, putih atau jamur merang
- 80 gr jamur shitake
- 70 gr jamur kuping
- 2 cabe rawit + 4 akar daun ketumbar ( campur cabe rawit dan akar daun ketumbar, kemudian ditumbuk, saring, ambil airnya dan buang ampasnya)
- 2 Tbl. minyak canola
- 400 gr. udang ukuran sedang, rebus dan kupas
- 1/4 cangkir bawang merah, diris tipis
- 4 tsp. air jeruknipis
- 3 tsp. kecap ikan Thai
- 2 daun bawang, diiris tipis
- 1/4 cangkir daun ketumbar, dipotong kecil
- merica secukupnya
- garam secukupnya
Cara Membuat :
Bersihkan ketiga macan jamur dengan cara dilap. Kalau jamur terlalu besar bisa dipotong setengah. Direbus dengan air mendidih selama 10 detik, Tiriskan.
Panaskan minyak sampai benar-benar panas di dalam wajan. Goreng udang sebentar saja sampai berwarna merah, masak sisi yang lain. Jangan masak terlalu lama karena udang akan gosong dan menjadi kasar.
Taruh udang dan jamur dalam mangkok, tambahkan air perasan cabe rawit & akar ketumbar dan bawang merah. Aduk sampai semua tercampur bagus.
Tambahkan air jeruk nipis, kecap ikan, daun bawang dan daun ketumbar (sisakan sedikit daun ketumbar untuk hiasan). Tambah merica dan garam secukupnya. Aduk lagi sampai semua tercampur bagus (kalau kurang asin, bisa tambahkan garam). Masukkan dalam piring atau mangkok yang bagus, bubuhi dengan daun ketumbar.
