Spicy Thai Salad

Posted in - Salads & Seafood on November 16th 2012 0 Comments

It is November, and this is not seasonal, but it bought a bit of sunshine to a dreary day.  I am re-posting this because I have added photographs and it may do as above for you.

I found green papaya in Salisbury!  So I have taken a pic of a memorable dinner because the last time I had the real deal was in Thailand a few years ago.  So if you have a local SE supermarket or maybe a very smart Waitrose, you may find one.  It was at least £4 just for one, but it fed 4 of us well. Because this is not easily available, I usually use green cabbage instead.

This recipe will serve 6, but really it depends as once, it was all eaten up by just 4 of us.

Salad
1 green papaya or medium white cabbage
1 large or 2 medium sized carrots
2 shallots
6 King Prawns per person
1 clove garlic per person
Bashed roasted peanuts to spinkle on top

Typical Thai Dressing

1 birdeye chilli or 1 tsp of pre-prepared chilli (start by using half, as in Thailand this is served very spicy and half may be enough)
2 cloves garlic
30g sugar – palm sugar is preferable.  If you don’t have it, use granulated or Demerara 6 tsbp fish sauce
6 limes
Fresh Coriander

  1. Roughly chop the garlic and put it in a pestle and mortar with the chilli – if you do not have one, crush the ingredients and put in a jam jar.
  2. Add the sugar and mix or shake the jar.
  3. Add the lime juice and fish sauce.
  4. Finely slice the cabbage. I find this easiest using a mandolin or the slicing disc of a magimix or equivalent.  If you have neither, slice as finely as you possibly can.  You could always grate it but I like the longer strands of finely shredded. Also finely slice the shallots.
  5. Very finely slice them. I admit I give in at this point and grate.
  6. Place half the vegetables in a bowl and toss with the dressing.  Because sizes of carrots and cabbages vary, do not add all at once.  Gradually mix the remaining veg with the dressing so that you have a good amount of dressing.  Too much, I think, is better than too little.
  7. Fry the King prawns in some oil and add the garlic at the same time as the prawns.  Contrary to Thai cooking, I tend to use olive oil but you can use plain if you prefer.  Serve alongside the salad, with plain boiled rice and extra dressing.

I serve this with prawns fried in olive oil and garlic.

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