Spring salad

Inspired by my trip to Aroina Tabeta, a very authentic Thai restaurant around Yurakucho area, 

I made this spicy and fresh salad dish. The original was a spicy crunchy fish salad, 

but I tried to kick it up a notch by using calamari! 

 

Ingredients:

-red onions or shallots, thinly sliced

-leafs and soft stems of celery, thinly sliced

-halved mini tomatoes

-diced red or yellow peppers

-Fried or baked choice of seafood. I like using fish or calamari.

-sprouts

-handful of cilantro

-peanuts

-lettuce

Sauce:

- lemon or lime juice of 1/2 a lemon or lime

- 2 garlic cloves

-1 + 1/2 chili

-sliced ginger

-cilantro roots, thinly sliced 

(this is optional but it will make the salad more aromatic)

- fish sauce (nam pla) 1 +1/2 tablespoon

- brown or white sugar 1 tablespoon

directions:

-mix the dry ingredients together (except the fried seafood and lettuce), set aside

-crush the garlic and chili together, add the sauce ingredients and make sure to mix well

-add the sauce ingredients to the dry. mix thoroughly.

-layer the lettuce leaves and then decorate the plate with the salad. 

-add the fried seafood on top and voila! it's done!

Recipe and photos by Fern.