Sunday, 3 June 2012

Thai style Summer Salad with Crispy Chilli Coriander Sardines.

The sauce for this is just the basic Thai Papaya Salad dressing-
Feeds 4/6 People
2/3  x Red Chilli -deseeded
2 x Cloves of Garlic
3 x tbsp of Fish Sauce
2 tbsp of Rice Wine Vinegar
2 x Limes-juice (Add once salad is made)
2 x tbsp of Palm Sugar or 1 lrg tbsp of normal caster sugar
5 x Cherry Tomatoes

Muddle all of the above together in a pestle and mortar- 
-Add all the hard ingredients first and muddle into a paste then sauces last 

Finely Slice/shred all vegetables that you want in your salad- this combination works really well
Red Cabbage & or White Cabbage
Ribbons of Courgette
Red Onion 
Pineapple - Add this to the veg just before adding the dressing so it doesn't make the other veg go soggy it's supposed to be a nice crisp salad.

(Papaya, Cucumber, Grapefruit works well too)

Mix the dressing with the salad- the dressing should be a combination of sweet & sour (fish sauce vs palm sugar) with the kick of the chilli and sharpness of the vinegar.

SARDINES-In chilli oil
At 1.35 GBP per tin these sardines in chilli are next level and a bargain. put them under the grill straight from the tin and sprinkle with coriander.
Grill on high until crispy, turn over and do the same on the other side- salt & pepper if you fancy but these are good enough on their own. Should take only a few minutes on each side if you've pre heated your grill.

Pile your salad up high to serve (don't forget the lime) and add the crispy chilli sardines.


I can't go on about this enough and neither can the people I made it for...TRY IT if the video hasn't put you off!!

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