GRILLED SHRIMP AND CHICKEN LEMONGRASS SALAD

FOR THE DRESSING:
1/4 cup minced lemongrass, bottom 5 to 6 inches of the stalk
1/2 cup lime juice
1/4 cup fish sauce
1/4 cup sugar
3 Tbsp. smooth chili garlic sauce
2 tsp. crushed red pepper
FOR THE CHICKEN:
1 1/2 cups water
1 cup minced chicken
FOR THE SHRIMP:
3/4 lb. large shrimp, (raw) shelled and deveined
2 tsp. vegetable oil
FOR THE SALAD:
1 cup shredded cabbage
5 Chinese long beans or 20 green beans, cut into 1-inch lengths and blanched
1/2 cup shredded sweetened coconut, toasted
1/2 cup roasted peanuts or macadamia nuts, coarsely chopped
1/2 cup roasted peanuts or macadamia nuts, coarsely chopped
1/2 cup chopped cilantro
1/2 cup fresh mint leaves
1/4 cup sliced red onion\raw
2 Tbsp. minced kaffir lime leaves

TO PREPARE THE DRESSING:
Combine dressing ingredients (lemongrass, lime, fish sauce, sugar, chili garlic sauce, red pepper) in a bowl.

TO PREPARE THE CHICKEN:
In a 1-quart saucepan, bring the water to a boil. Add chicken and cook, stirring once or twice, until chicken is no longer pink, about 2 minutes. Drain.

TO PREPARE THE SHRIMP:
Heat a grilling pan over medium-high heat until hot. Brush pan with 1-teaspoon oil. Grill shrimp until the flesh turns red, about 2 minutes on each side. Brush shrimp with a little oil during grilling to prevent sticking. Remove and set aside.

TO PREPARE THE SALAD:
In a large salad bowl, toss together the cabbage, long beans, shrimp, chicken and all of the salad condiments (cilantro, mint, nuts, onion, lime leaves). Add the dressing and toss until all of the ingredients are well coated

Serve the salad over a crisp bed of deep fried rice stick noodles, if you like.

Servings: 8
Source: Martin Yan's Asian Favorites: From Hong Kong, Taiwan, and Thailand by Martin Yan