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Thai Fiddle-head Fern Salad (ยำฟิดเดิลเฮดเฟิร์นกุ้ง)
It's April and in the Northern Hemisphere that means you can get fiddle-head ferns. Fiddle-heads or fiddle-head greens are the furled fronds of a young fern, used as vegetables.
Fiddle-head ferns are almost all nutrients and antioxidants and very few calories. 100 grams only has 34 calories but is packed with fiber and vitamins and actually have over 4 grams of protein.
The deep green and purple color tell you they are packed with the antioxidants and nutrients you want in a salad. They are also a good green for foraging, either for fun or should the occasion arise when we have to know how to live off the land.
My wife was excited to see her sister in Chiang Mai, Thailand with a heaping plate full of them on Facebook last week and told me that they are excellent and that their family ate them both in the furled state and unfurled often in oyster sauce. You can get them in Thailand pretty much any time during the year but in other countries you will get them during the wet spring season.
- • ½ lb Fiddle-head Ferns.
- • 1 lb Jumbo Shrimp.
- • 4 oz. ground chicken.
- • 10 Thai Chilies, cut them in ¼ inch.
- • 2 Stalks green onion, cut them in 1 ½ inch.
- • ½ Medium thin sliced onion.
- • 1 Shallot thin sliced.
- • 2 Stalks of celery including the leaves, cut them in 1 ½ inch.
- • 15 Cherry tomatoes halved.
- • 3 tablespoon Fish sauce.
- • 1 tablespoon Low sodium soy sauce.
- • ½ teaspoon Stevia.
- Heat water in a pot, then add ground chicken in a boiling water. After the ground chicken changed the color then add shrimp in the pot. Rinse chicken and shrimp and let them cool down.
- Put fiddle-head ferns in a boil water about 8 minutes and rinse.
- Put all the rest of ingredients in a mixing bowl and mix them together, then add chicken, shrimp, and fiddle-head ferns. Mix them well.