Another delicious recipe from Central Market (HEB) cooking class.
Category: Salad
Cuisine: Thai
3 cups rice cooked
1 asian pear cored and diced
2 ounces baby shrimp chopped
1 avocado peeled, stoned and diced
1/2 Cucumber finely diced
2 stalks lemon grass finely chopped
2 tablespoons sweet chili sauce
1 green or red chili seeded and finely sliced
1 cup sliced almonds toasted
small bunch Fresh Cilantro chopped
thai sweet basil for garnish
1 1/4 cup water
2 teaspoon shrimp paste
1 tablespoon palm sugar or light muscovado sugar
2 leaves kaffir lime leaves
1/2 stalk lemon grass sliced
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