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Thai Yum Takrai (Lemon Grass) With Dired Shirmp and Cashews

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“From old newspaper”

Ingredients Nutrition

  • 13 cup lime juice
  • 3 tablespoons fish sauce
  • 3 tablespoons sugar
  • 9 stalks lemongrass, lower 6 inches remove outer layer and cut diagonally fine (9 stalks should yield about 1.5 cups)
  • 3 shallots, peeled, quartered adn sliced thinly
  • 2 scallions, trimmed cut lengthwise and thinly sliced
  • 14 cup oil
  • 12 cup cashews, raw
  • 3 tablespoons dried shrimp
  • 2 chilies, cut small (Thai)
  • romaine lettuce
  • 13 cup coconut, unsweetened shredded and toasted


  1. Combine lime juice, fish sauce and sugar. Let it stand while preparing the salad. Taste and add more sugar, if needed.
  2. Heat oil in small skillet over high heat. Fry the cashews 50 seconds until golden. Drain on paper towels.
  3. In a nonreactive bowl, combine cashews, shrimp, lemon grass, shallots and scallions.
  4. Just before serving add the Thai chile to the dressing and pour over the salad and toss well.
  5. Place on a large romaine leaf on a serving plate. Prepare a plate of tender romaine, center ribs removed.
  6. To eat, use your hands to shape a piece of lettuce into a cup and spoon sald into the lettuce. Wrap and eat.

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