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MINNEAPOLIS -- Katie Chin was born and raised in Minneapolis by her award-winning restaurateur mother, Leeann Chin. She is the co-author of Everyday Chinese Cooking and author of 300 Best Rice Cooker Recipes, and Everyday Thai Cooking. She was co-host with her mother, Leeann, of the 2003 national PBS cooking series Double Happiness. She joined us today and served up a couple of fresh and easy salad recipes from her latest book, Everyday Thai Cooking.

Mango and Prawn Salad

SERVES 4 AS PART OF MULTI-COURSE MEAL OR FOR LUNCH

PREPARATION TIME: 20 MINUTES

DRESSING

2 teaspoons minced galangal or fresh ginger

2 teaspoons palm or brown sugar

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce (nam pla)

½ teaspoon Asian chili-garlic sauce, preferably sambal oelek

¼ cup olive or canola oil 1 teaspoon dark sesame oil

SALAD

16 cooked medium-sized shrimp, peeled and deveined

1 cup (165 g) sliced fresh mango

½ cup (52 g) chopped cucumber, peeled and seeded

½ cup (46 g) chopped red bell pepper

4 tablespoons finely chopped fresh coriander leaves (cilantro)

4 tablespoons crushed roasted peanuts

Mixed baby greens for four salad plates

1. Dressing: In a small bowl, whisk together the Dressing ingredients. Gradually whisk in olive oil and sesame oil until well blended.

2. In a large bowl, combine shrimp, mango, cucumber, red pepper, fresh coriander leaves, and peanuts. Add the Dressing and toss to combine. Divide salad greens evenly among four plates. Place salad mixture on top of greens. Serve immediately.

Thai Steak Salad

SERVES 4 AS PART OF MULTI-COURSE MEAL OR FOR LUNCH

1 lb (500 g) boneless rib eye steak

Salt

Freshly ground black pepper

DRESSING

2 tablespoons freshly squeezed lime juice

2 tablespoons soy sauce

2 tablespoons freshly squeezed orange juice

1½ teaspoons fish sauce (nam pla)

½ teaspoon Asian chili-garlic sauce, preferably sambal oelek

1 teaspoon minced lemongrass

1 clove garlic, minced

1 tablespoon dark sesame oil

1 tablespoon olive or canola oil

SALAD

1 cup (30 g) packed spinach leaves, stemmed and washed

1 cup (76 g) Napa cabbage, sliced into thin shreds/threads

¾ cup (21 g) fresh coriander leaves (cilantro)

1/3 cup (7 g) fresh Thai or Italian basil leaves, sliced

1/3 cup (7 g) fresh mint leaves

1 small carrot, cut into matchsticks

1/3 cup (55 g) diced fresh mango
Crushed roasted peanuts for garnish

1. Preheat the broiler. Season the steaks with salt and pepper. Broil for 4–7 minutes per side for medium-rare, or to the desired doneness. Transfer to a cutting board and let stand for 10 minutes, then cut across the grain into thin slices.

2. Dressing: In a small bowl, whisk together the Dressing ingredients. Gradually whisk in olive oil and sesame oil until well blended.

Salad: In a serving bowl, combine the spinach, cabbage, fresh coriander leaves, basil, mint, carrot, and mango. Add all but 2 tablespoons of dressing and toss to combine. Arrange the steak slices on top of Salad. Drizzle the remaining Dressing over the steak. Garnish with crushed peanuts and serve immediately.

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