Grand salad

Grand salad

Yam yai

By
From
South East Asian Food
Serves
4

Ingredients

Quantity Ingredient
200g prawns, cooked and shelled
200g lean loin pork or pork butterfly steaks
1/2 chicken breast, skinned
5 small round radishes
50g mung-bean noodles
1 tablespoon chinese cloud-ear fungus, (optional)
6 shallots, finely sliced
or 1 small onion, finely chopped
3 small lebanese cucumbers, sliced
100g beansprouts, cleaned and thoroughly washed
6 sprigs mint leaves
freshly ground black pepper

Dressing

Quantity Ingredient
3-4 tablespoons lime juice
2 garlic cloves, smashed and chopped
2 teaspoons sugar
2 fresh red chillies, finely chopped
2 tablespoons fish sauce

Garnish

Quantity Ingredient
3 hard-boiled eggs, quartered
chilli flowers
torn coriander leaves

Method

  1. Cut the prawns in half down the middle and remove the black vein. Drop the whole piece of pork into boiling water and simmer gently until cooked. Allow to cool in the water. Remove and slice into thin strips 5 x 2 cm. Steam the chicken breast, allow to cool, and cut it similarly.
  2. Top and tail the radishes and slice thickly. Soak the mung-bean noodles in warm water until they are soft, drain them and cut them into short lengths with scissors. Similarly soak the cloud-ear fungus and drain. Put all these ingredients with the shallots, cucumber and beansprouts into a serving bowl, add the mint leaves and season with freshly ground black pepper. Make the dressing from the lime juice, the garlic, sugar, finely chopped fresh chilli and fish sauce to taste, and toss well through the ingredients in the bowl.
  3. Garnish the salad with boiled egg, chilli flowers and torn coriander leaves.
Tags:
SBS
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