Kate Heyhoe

Kate's Global Kitchen

Bamboo Shoots and
Crispy Grilled Prawn Salad

Serves 4

Prawn Ingredients

400 gm bamboo shoots, sliced thinly
2 litres water, lightly salted
12 prawns, shelled, peeled

500 gm fresh coconut meat, grated
300 ml coconut vinegar
50 ml vegetable oil
15 cloves garlic, chopped
salt and pepper, to taste
100 ml hot water

200 gm mesclun salad
black pepper, to taste


Soak the bamboo shoots in lightly salted water overnight. Blanch, drain and set aside until ready to use. Grill the prawns until cooked.

Mix the coconut meat with vinegar. Sauté the garlic until fragrant. Add the coconut meat, season and cook until dark brown. Transfer to a bowl and add hot water. Extract the milk from the coconut and use for the dressing.


Place the bamboo shoots on a serving plate and arrange the prawns. Top with the mesclun salad. Pour the dressing over the salad and prawns. Crack some black pepper and sprinkle lightly.


Inspirations: Recipes Featuring Bamboo Shoots
The International Network for Bamboo and Rattan
INBAR; www.inbar.net
Recipe reprinted by permission.


The Brilliance of Bamboo

Inspirations Bamboo Shoot Recipes

Bamboo Shoots and Crispy Grilled Prawn Salad
Braised Lamb Shank with Bamboo Shoot


Kate's Global Kitchen for May 2004:
05/07/04     The Brilliance of Bamboo
05/14/04     Fishing for Yankees
05/21/04     Kandy Pineapple
05/28/04     Memorial Day: Food in Hand


Copyright © 2004, Kate Heyhoe. All rights reserved.


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