Yam Takrai (Lemongrass Salad)
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
A salad of thinly sliced raw lemongrass, grilled prawns or chicken, dried shrimp, toasted coconut, kaffir lime leaf, shallots, mint, and a lime-fish sauce-palm sugar dressing — the only Thai salad where lemongrass is the primary ingredient and the preparation is built around its aromatic rather than around a protein. Yam takrai demonstrates that lemongrass at 1mm paper-thin slices is a fully edible, pleasantly crunchy, intensely aromatic ingredient rather than merely a perfuming element removed before service. The preparation requires confidence in the lemongrass's edibility at this thickness — and sharp enough knife or mandoline to achieve it.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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