Thai Collard Wraps (day 5 )

Today was supposed to be a day off from running or lifting but sometimes you just know it’s best to go ahead and put on your favorite running shoes, put your favorite song list on the iPhone, and get it done.  It feels better to do it than not.

My nature is not that of a runner.  It goes against everything I can think of about myself.  But I have been and with consistency.  Some days it is much harder then others but running is always better then not running at all.

Lunch today! Continue reading →

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Thai Shrimp and Collard Wraps

This is possibly the simplest dish to make and yet it packs in all the sweet, salty, and sour flavors you want it too.  It would be great kicked up with some minced red Thai chili but in this case I didn’t because I was making it kid friendly.

The dish itself is based on an appetizer from one of our local Thai restaurants.  I don’t know if it is something commonly served in Thailand or not.  At the same time I can’t say I have seen it at any other Thai places around here.  I am going to guess it is a regional Thai dish and I am also going to guess it uses shredded kaffir lime leaves and lime.

What I will say is you won’t regret making this you will only regret not making enough.

Serves 2 as a meal and 4 as the starter to a larger meal

1 pound of shell-on shrimp, thawed

1/3 cup unsweetened shredded coconut, toasted till golden

2 limes, filleted into supremes, membranes squeezed for juice

1 1/2 tablespoon fish sauce

1/2 cup roasted peanuts, crushed

cilantro

sweet chile sauce, homemade or store bought

8 small collard leaves, washed and dried, rib removed if need be

1. Fill a 3 or 4 quart pot 2/3 full with water. Add 1/4 cup of kosher salt. Bring the water to a boil over high heat. Add the shrimp and cook them till done, about 1 or 2 minutes.

2. Drain the shrimp and get them into an ice bath to cool. Peel and devein the shrimp. Then chop the shrimp.

3. Combine the shrimp with the coconut, peanuts, lime supremes, lime juice and fish sauce. Toss to combine the flavors. Taste and add more fish sauce or salt to your liking.

4. Place the collard leaves on a tray, pile the filling next to them and fill a small ramekin with the chile sauce. Garnish with cilantro.

5. Serve