Yum Yai Salad Recipes
YUM YAI SALAD
This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
- Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
- To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 27 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 0 grams
THAI YUM SALAD
Make and share this Thai Yum Salad recipe from Food.com.
Provided by Trevor Spink
Categories Thai
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Peel and de-vein the prawns.
- Slice the onion and tomato.
- Dice the cucumber into small pieces and chop the spring onions.
- Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
- 30 minutes.
- Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
- Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
- Serve with salad, garnish with coriander leaves.
Nutrition Facts : Calories 179.3, Fat 1.5, SaturatedFat 0.3, Cholesterol 91.2, Sodium 2654.3, Carbohydrate 26.8, Fiber 3.1, Sugar 11.6, Protein 16.8
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