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
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Shahzaid Ali
[email protected]This salad is a great way to use up leftover rice.
Ijaz Hajana
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill.
Lamiya Lamu
[email protected]This salad is so easy to make, I can whip it up in no time.
Rushdi Barqouni
[email protected]I love the bright and vibrant colors of this salad. It's a real feast for the eyes!
Simanto
[email protected]This salad is a great way to get your daily dose of vegetables.
Nikayla Torres
[email protected]I made a few changes to the recipe and the salad was still delicious. I used a different type of dressing and added some chopped cilantro.
Leonel Almonte
[email protected]I followed the recipe exactly and the salad turned out great. I highly recommend it!
CAROLINE URQUHART
[email protected]This salad is a bit spicy for my taste, but I still enjoyed it.
Saad Rohaan
[email protected]I'm not a big fan of salads, but this one is really good. I'll definitely be making it again.
Abigail Nordstrom
[email protected]I made this salad for a picnic and it was perfect. It held up well in the heat and everyone loved it.
Naveed Khosa
[email protected]This salad is a great way to use up leftover chicken or shrimp.
Shidina Sudler
[email protected]I wasn't sure about the combination of flavors in this salad, but I was pleasantly surprised. It's really delicious!
Orville Sanders
[email protected]I've made this salad several times now and it's always a winner. My family loves it!
Sarfaraz Bullo
[email protected]This is a great salad to bring to a potluck or party. It's always a hit!
Asghar Ghulam
[email protected]I love the simplicity of this salad. It's easy to make and doesn't require any special ingredients.
Jeimi Tool
[email protected]This salad is a delightful explosion of flavors and textures. The combination of sweet, sour, and savory is perfectly balanced, and the crispy shallots and peanuts add a wonderful crunch.