Monday, May 12, 2014

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! 


-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.
-handful of cilantro

- 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

-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.

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