Spicy Steve's Thai Recipes
Thai Sweet and Sour Salad
This delightful cold salad can be made in advance and assembled just before serving. It is perfect for buffets or picnics and is a winner that is so easy to make and guaranteed to be a hit with your guests. Traditionally this dish is made with green papaya, however, as this is often difficult to find, carrots have been substituted. Asian Mint can be either mixed or substituted with fresh coriander (cilantro).
4 garlic pips, chopped finely
2 Thai bird's eye red chillies (or ½ tsp. Ground chilli flakes or Sambal Oelek)
2 cups carrots, julienned finely
4 cups white and purple cabbage, julienned
1 cup green beans, blanched or raw (optional)
3 medium tomatoes, chopped fine
1 ½ Tbsp. Nam Pla (Fish Sauce)
3 Tbsp. Lemon juice
3 Tbsp. Sugar
1 Tbsp. Dried shrimp (soaked in hot water and then minced)
½ to 1 cup crushed unsalted, dry roasted peanuts
½ to 1 cup chopped coriander (cilantro) and/or Asian Mint
1 head lettuce, separated into leaves to garnish as base
freshly crushed black pepper to taste
1. In a hot, well-oiled wok or skillet, saute the dried shrimp with the garlic until fragrant and soft. Then turn off the heat.
2. Add chili, fish sauce, sugar and lemon juice and mix well.
3. Add vegetables and peanuts, mix well and chill or serve at room temperature.
4. Serve on a bed of lettuce leaves.