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
Ingredients
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1/2 pound
ground chicken
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1 tablespoon
canola oil
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4
cloves garlic, pounded to a paste
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1
stalk lemongrass, chopped
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1
shallot, finely chopped
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2
green onions, white part only, finely chopped
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1/4 cup
mint or Japanese shiso leaves, roughly chopped
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1 tablespoon
ginger, chopped
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2 teaspoons
ground roasted chilis
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1-2 tablespoons
fish sauce or soy sauce to taste
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1-2
kabosu (Japanese citrus) or limes, juiced
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1/2-1 teaspoons
sugar, to balance tastes
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2 tablespoons
ground roasted rice (optional)
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Assortment of raw or lightly steamed spring vegetables such as green beans, cabbage, cucumber, lettuce, zucchini, etc.
Directions
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Cook the ground chicken in the canola oil in a wok until thoroughly cooked, breaking into small bits. Set aside.
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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.
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. Taste and adjust flavors to desired sourness, hotness and saltiness. Add sugar only as needed to pull the flavors together.
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Toss the toasted rice powder (if using) into the mixture.
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Arrange the assorted vegetables on a serving dish and top with the chicken mixture. Serve at room temperature.
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