Yam Takrai (Lemongrass Salad)

Ingredients

• 4–5 stalks Lemongrass, outer leaves removed; inner 15 cm of white stalk only, sliced on a mandoline or sharp knife at 1 mm across the grain
• 300 g Prawns or chicken, shell-on prawns or boneless chicken thigh; briefly grilled with a little fish sauce and oil until lightly caramelised and just cooked
• 30 g Dried shrimp
• 40 g Shredded coconut, dry-toasted in a pan until deep gold
• 4 leaves Kaffir lime leaf, very finely sliced into thin chiffonade
• 3 Shallots, finely sliced
• 1 small handful Fresh mint leaves, left whole or roughly torn
• For the dressing
• 2 tbsp Fish sauce
• 2 tbsp Lime juice, freshly squeezed
• 1 tsp Palm sugar, dissolved

Method

1. 1
   Toast the shredded coconut in a dry pan over a medium flame, stirring constantly, so that the heat reaches every strand evenly and no patch scorches before the rest has coloured. Remove immediately from the pan onto a cool plate the moment you reach a deep, even gold, since the residual heat of the pan will darken it further if you leave it there. The colour is the cue: pale gold is underdone and lacks the required depth; any darker than deep gold risks bitterness.
2. 2
   Strip the outer leaves from each lemongrass stalk until the inner white portion is exposed, then retain only the inner 15 cm of the white stalk and discard the fibrous green upper portion, which is too coarse to eat raw. Using a mandoline set to 1 mm, or a sharp knife held perpendicular to the stalk, slice across the grain in single firm strokes so that the cell walls are thin enough for the citral aroma to release cleanly on the palate and each slice yields without resistance — at 1.5 mm and above, the slice crosses from pleasant crunch into unpleasant fibrous resistance, and the preparation fails. Test a single slice held between the fingers: it should be slightly pliable when bent gently, the citral scent immediately perceptible from that slight pressure, and when eaten alone it must deliver an immediate, intense citral burst with no fibrous resistance whatsoever.
3. 3
   Grill the prawns or chicken with a small amount of fish sauce and oil over high heat so the surface caramelises to a light Maillard colour before the interior has time to overcook and tighten. Watch for that colour change at the edges as your signal, then remove the protein as soon as the flesh is barely firm to a gentle press. Protein pulled a moment too late will be dry against the brightness of the dressing and no amount of seasoning will recover it.
4. 4
   Combine the sliced lemongrass, dried shrimp, toasted coconut, kaffir lime leaf chiffonade, sliced shallots, and mint in a bowl, then add the grilled protein. Whisk together the fish sauce, lime juice, and dissolved palm sugar separately before adding them, so the sugar is fully integrated and does not pool at the bottom of the bowl. Taste the dressing for the characteristic yam balance: sharp, saline, and faintly sweet in equal measure.
5. 5
   Pour the dressing over the salad at the last moment before service and toss once, because the lemongrass will begin to absorb the dressing and soften within five minutes, losing the translucent, slightly pliable crispness that defines the dish. Serve immediately so the slices still carry that texture when they reach the table.