Five-of-a-kind Spicy
Salad Recipe |
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PREPARATION:
1. Combine the chili paste, fish sauce and lime juice and stir well.
2. Wash the prawns and squid. Shell and de-vein the prawns, removing the heads,
but keeping the tails intact. Discard the inedible parts of the squid and cut
the meat into rings about 1" thick.
3. Fry the prawns and squid in hot oil over medium heat until golden and done,
then remove from the oil.
4. Transfer the prawns and squid to a bowl, add the remaining ingredients
and the dressing and toss lightly to combine. Spoon onto a serving dish,
garnish with carrot and mint leaves and enjoy.
Thai Food Source:
RECIPE CARD: The best Thai spicy salads
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Five-of-a-kind Spicy Salad Recipe
(Yam Ha Sahai)
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INGREDIENTS:
10 pieces |
pork crackling |
1 cup |
crispy pork belly, cut into bite-size pieces |
200 grams |
tiger prawns |
2 |
squid |
6 |
fried fish maw |
1/2 cup |
shredded green mango |
1/2 cup |
fried cashew nuts |
2 tbsp |
lemongrass, finely sliced |
2 tbsp |
shallots, finely sliced |
3 cups |
vegetable oil for deep-frying |
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DRESSING:
3 tbsp |
roasted chili paste |
2 tbsp |
fish sauce |
2 tbsp |
lime juice |
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