If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 tablespoons fish sauce or soy sauce to taste
- 1-2 kabosu (Japanese citrus) or limes, juiced
- 1/2-1 teaspoons 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