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Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into small pieces. Cover and store in the refrigerator for up to a week.
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 214 calories, 4 g fat (1 g saturated fat), 138 mg cholesterol, 1,013 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.
Originally published as Thai Shrimp in Taste of Home February/March 2009, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 06, 2009 by henthouse
We used Thai Sweet Chili Sauce by Aroma Chef that we bought at Wal-Mart. Really tasty dinner! Even my Asian co-workers loved it!
Reviewed on Feb. 17, 2009 by barb hope
I cannot find Thai chili sauce, can I use Asia chili sauce instead and get the same tasty results? Thanks for your time, Barbara barbarashope@yahoo.com
I cannot find Thai chili sauce, can I use Asia chili sauce instead and get the same tasty results?
Thanks for your time,
Barbara barbarashope@yahoo.com
Reviewed on Feb. 16, 2009 by gypsymal
I made this dish tonight and it was absolutely delicious. Will keep it as a regular main dish and have again and again.
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