Crunchy Thai Salad
Salad
Handful of Runner beans
1 Carrot
1/4 Red cabbage
1/4 Chinese White cabbage
60g Peanuts
60g Wasabi peas
15 sheets Wan Tan wrappers
Salad dressing
2 Tbsp. lemon juice
5 Tbsp. soy sauce
1 Tbsp. Sesame oil
1 Tsp. ginger
1 clove fresh garlic, pressed or minced
1 Tbsp sunflower oil
2 pinches of sugar
Preparation:
First make the dressing by mixing all salad dressing ingredients together in the bowl.
Slice the green beans, carrots then cut the slices in half and shred the cabbages, Place in a salad bowl.
Cut the wan tam in slices and fry at 180 degrees for 3 mins. Set aside.
Chop the peanuts and toast them.
Mix the vegetables, peanuts and wasabi peas in a bowl, pour the dressing over and toss well.
Place the fried wan tan in a dish and serve on top of the salad.
Decorate with bean sprouts and sweet chilli sauce.
Slice the green beans, carrots then cut the slices in half and shred the cabbages, Place in a salad bowl.
Cut the wan tam in slices and fry at 180 degrees for 3 mins. Set aside.
Chop the peanuts and toast them.
Mix the vegetables, peanuts and wasabi peas in a bowl, pour the dressing over and toss well.
Place the fried wan tan in a dish and serve on top of the salad.
Decorate with bean sprouts and sweet chilli sauce.
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