Thai style U.S. Yellow Conch Lime Salad
3 pieces frozen U.S. yellow conch meat
½ Shredded cucumber
2 stalks lemongrass
½ diced chili pepper
2 Kaffir lime leaves
2 diced shallots
3-4 kaffir lime juice
2 tsp. fish sauce
1 tbsp. coconut sugar
20g minced coriander
- Defrost the yellow conch meat. Rinse the meat thoroughly and clean the entire surface, remove the internal organ and slice into thin pieces. Place the meat into a bowl of warm water (around 90 °C – 95 °C) with salt in one minute and put the conch meat in ice water until it is completely cold then drain again. Set aside.
- For the salad sauce, remove the skin of the lemongrass and dice it. Take off the stem of the kaffir lime leaves and put sauce ingredients into a mixer. Blend well and set aside.
- Mix well the yellow conch meat, sliced cucumber, tomato and salad sauce to combine and evenly coat. The salad is ready to serve!