Thai Shrimp

Devein 1 pound jumbo shrimp-- shell and tail on, head off. Place shrimp in a large plastic freezer baggie. Cover shrimp with Harpo's Thai Dressing.
Refrigerate for 1-2 hours
Grill shrimp individually or make shrimp kebobs with Maui onions and bell peppers; then grillServe on a bed of romain lettuce or a bed of rice.

Thai Chicken Salad

Marinate a boneless, skinless chicken breast (6 to 9 ounces) inHarpo's Thai Dressing for 1-2 hours in the refrigerator
grill the chicken breast
Cut chicken breast into long strips about 1/2" wide
Place strips on a bed of lettuce
Place 2-4 fresh tomato wedges around strips
Sprinkle chicken strips with approximately 1/2 cup bean sprouts
Sprinkle with 1/4/ cup carrot shavings
Top with 1/8 cup chopped unsalted peanuts
Add Harpo's Thai Dressing

Thai dressing as a Dip

Fill a large platter with raw vegetables such as cauliflower florettes, carrot sticks, celery sticks, and broccoli florettes.
Place a small bowl of Harpo's Thai Dressing in center of platter.

Thai Salmon

Just before grilling or cooking a salmon steak lightly brush or streak with Thai dressing. Do not coat the salmon as it will overpower the salmon taste.
Grill or bake the salmon.
Garnish with fresh cilantro before serving.
Thanks to Mike in Santa Rosa, California for this recipe

Papaya Shrimp Salad

2 fresh papayas
2 cups small shrimp
2 tsp fresh lime juice
1/2 tsp salt
1/2 cup sliced celery
1/3 cup Harpo's Thai dressing

Cut papayas in half, remove seeds.
Slice off a small piece of the bottom (outside) of the papaya so it is stable and won't rock.
Mix remaining ingredients and fill papaya halves.
Cover with food wrap and chill before serving.
This recipe works well with any of the four Harpo's dressings.
Thanks to Jojo in Honolulu!

Thai Tofu Satay

1 block tofu-firm type
1 bottle Harpo's Thai dressing
Japanese cucumbers - thinly sliced
Bamboo skewers

The secret is to drain the tofu of as much moisture as possible. Do this by:

  1. Placing the tofu in a tofu strainer in the refrigerator overnight,
  2. placing the tofu on several layers or paper towels to absorb the moisture, or
  3. gently pressing the tofu between several thicknesses of paper towels ( do this if you are in a hurry). Repeat until tofu is reasonably dry.

Now cut tofu into even slices about 1/2 inch thick and into 2" X 3" rectangles.

Skewer each slice of tofu with 2 bamboo skewers about 1" apart at the short end making sure the the point comes out at the top. This will help stabalize the tofu when grilling.

Place skewered tofu in a flat pan alternating tofu placement in 1 layer only. Pour Thai dressing over tofu making sure the dressing coats underneath the slices as well. You don't need to to pour the whole bottle. Just make sure the slices are nicely coated but not "drowned".

Marinate in the refrigerator for at least 4 hours (overnight is best).

Place tofu skewers on grill and grill until tofu is a nice brown....you may brush tofu with extra dressing if you desire.

Slice cucumbers in rounds about 1/8" thick. Serve along side grilled tofu. The cool crunch of the cukes with the soft spice of the tofu is a winning combination.

Our thanks to Luena L. of Honolulu for this tasty recipe!


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