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Yam Sadet
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Source: p.239 Dancing Shrimps
| 2 small | dried cuttlefish, (about 2 inches) |
| 1/4 lb | small fresh shrimp |
| 1 stalk | lemongrass |
| 1 tablespoon | coarsely chopped peeled fresh ginger |
| 2 tablespoon | coarsely chopped shallot |
| 1/2 teaspoon | coarsely chopped fresh lime peel |
| 1 1/2 tablespoon | lime juice |
| 6 | Thai chili peppers, (prik kee noo) cut into very thin rounds |
| 2 teaspoon | fish sauce |
| 1-1 1/2 teaspoon | sugar, to taste |
| 1/2 cup | peanut oil |
| 1/2 cup | raw whole cashews |
| 6-8 | bai choploo |
Tear cuttlefish into small strips cross wise - if too tough, soften over a low flame 1-2 minutes. Clean shrimp. Mix lime juice, chilies, fish sauce, sugar. Cook cashews in hot oil over low heat until cooked 5-7 minutes. Increase heat, fry cuttle fish 1-2 minutes. Increase heat to high, cook shrimp.
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