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Author Notes: On our recent trip to Malaysia/Thailand, I discovered yet another favorite food group: thai spicy salads. The version that I fell in love with was a minced chicken salad with raw and lightly steamed vegetables and herbs (basil, mint, cilantro) and lots of red Thai chilies. In fact, it was too much fire for me. So, I tried to reproduce this culinary masterpiece (which is technically considered a type of appetizer to be consumed with lots of Chang or Singha beer.) Most of the ingredients I had on hand; however, having overflowing bags of Kabosu (Japanese citrus fruit) in the fridge, I decided to take a culinary detour, and make this a Japanese-Thai friendship salad.
photo courtesy of boingboing.net - Kellie
- 1/2 pound ground chicken
- 1 tablespoon canola oil
- 4 cloves garlic, pounded to a paste
- 1 stalk lemongrass, chopped
- 1 shallot, finely chopped
- 2 green onions, white part only, finely chopped
- 1/4 cup mint or Japanese shiso leaves, roughly chopped
- 1 tablespoon ginger, chopped
- 2 teaspoons ground roasted chilis
- 1-2 tablespoon fish sauce or soy sauce to taste
- 1-2 kabosu (Japanese citrus) or limes, juiced
- 1/2-1 teaspoon sugar, to balance tastes
- 2 tablespoons ground roasted rice (optional)
- Assortment of raw or lightly steamed spring vegetables such as green beans, cabbage, cucumber, lettuce, zucchini, etc.
- Cook the ground chicken in the canola oil in a wok until thoroughly cooked, breaking into small bits. Set aside.
- Toss the cooked chicken with the garlic, lemon grass, shallot, green onion, mint or shiso, ginger and chillies, fish sauce or soy sauce and lime juice. Mix well.
- . Taste and adjust flavors to desired sourness, hotness and saltiness. Add sugar only as needed to pull the flavors together.
- Toss the toasted rice powder (if using) into the mixture.
- Arrange the assorted vegetables on a serving dish and top with the chicken mixture. Serve at room temperature.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe