An authentic Thai salad recipe seldom uses uncooked vegetables or fruit as the primary ingredients. Instead, minced meat, seafood or noodles dominate each recipe. The only thing in common with Western-style salads is the use of a souring ingredient – in Thailand that is invariably lime juice. Preparation and serving of Thai salads features fresh herbs and other greens. In Thailand, salads are not served as entrées, they are eaten as a main dishes in the traditional Thai buffet-style meal.
2-1/2 cups shredded green papaya 4 medium red and green serrano chilies (or to taste) 2 large cloves garlic, skinned 1 cup green or string beans, cut 1″ pieces 6 cherry tomatoes, cut each in half 2 tsp ground peanuts (optional) 2 tbsp small dried shrimps Cabbage and Iceberg lettuce leaves
5 tbsp lime juice 3 tbsp fish sauce 3 tbsp sugar 4 tbsp finely ground dried shrimps
Combine the dressing ingredients in a small bowl and set aside.
Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice. Makes about 4-1/2 cups of salad, about 4 servings.
This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares.
1 lb Prawn tails 3 cups Water 2 tbsp Lemon grass chop coarse 1 tbsp Lime leaves chop coarse 1 tbsp Coriander leaves chop coarse
2 tbsp Lime juice 2 tsp Palm sugar 1 tsp Garlic chop fine 1 tsp Ginger chop fine 1/2 tsp Black pepper ground
1/2 cup Green onions sliced 1/2 cup Mint leaves
Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes.
Drop in prawns and cook 1 minute. Remove and rinse under cold water.
Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar.
Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.
Yield – 3 cups
Chinese lettuce (or other broad leafed veggie) to form a base for the saladbowl. ½ cup of onion, sliced½ cup of tomato wedges½ cup of cucumber, sliced½ cup prik chi fa (Thai jalapenos), julienned½ cup of broccoli florets, blanched½ cup of bean sprouts
Line a serving bowl with the lettuce leaves, then toss the other ingredientsand place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.
½ cup of lime juice¼ cup of peanuts2 tablespoons light soy sauce2 tablespoons [rice] vinegar or nam makham piag (tamarind juice)2 tablespoons nam tan paep (palm sugar)1 tablespoon prik ki nu daeng haeng (dried red chilis), ground1 tablespoon khao koor (toasted rice)
In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a foodprocessor is inclined to).
Toast 2 tablespoons of uncooked long grain rice (either white or brown, totaste), and then when cool, grind to a coarse powder (khao koor).
Combine the ingredients to form the dressing, and place in a small bowl.
Thai salads are not served ‘dressed’, this being left to the diners. If available you could also add a few of the different Thai dips (nam prik kiga,nam prik kapi are suitable for vegetables, and can be adapted to vegetarian/vegan life styles without serious loss of authenticity).
Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds.Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.Serve the salad immediately, on warm
Adapted from Moui’s Kitchen
First prepare the khao Koor – place about 5 tablespoons of uncooked longgrain whit rice in a wok over medium heat, and toast gently until light brown.Allow to cool and then grind to a coarse powder in a mortar and pestle, or spicegrinder.
Next cook the shrimp: the jumbo shrimp should be grilled or barbecued untilpink. To avoid burning this is best done with the heads and carapaces still on.Thais eat almost the whole shrimp (including some of the shell), so would servethem like this. You may prepare to remove the head and legs, shell (except thetail), and de-vein them. Set them aside. The smaller shrimp are best dry-toastedin a wok over medium heat, tossing continuously to avoid burning until pink.Again they are best de-headed, shelled and cleaned after cooking.
Slice the cooked meat into half inch strips, and then cut any long piecesinto smaller bite sized pieces. Tease the chicken apart with the tines of afork.
Cut the white bulbs from the spring onion, and then slice the green partsthinly.
Place the chicken, sliced meat, and small shrimp in a large bowl. In amixing bowl combine the remaining ingredients and then pour them over the mixedmeats and shrimp. Toss to thoroughly coat and leave to stand for at least anhour before serving.
Place the tossed ingredients on a large serving platter, surround with acircle of alternating tomato segments and slices of cucumber, and place thejumbo shrimp like the spokes of a wheel, heads innermost then garnish withcoriander/cilantro and mint leaves.
Serve with steamed rice.
Will keep 3/4 days in a refrigerator.
(also spelt as: Yum Pla Dook Foo)
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