500 grams of chicken breast, char grilled, cooled & chopped.
8 red shallots, finely sliced
2 stalks of lemon grass, tender part only, micro planed
8 kaffir lime leaves, finely sliced
3 tablespoons of ginger, julienne
Half cup of coriander leaves*
quarter cup of mint leaves*
1/4 cup Viet mint leaves*
250 grams chopped cos for the base.
*Never cut herbs with a knife, if leaves are too big just tear with your fingers.
3 tablespoons of palm sugar, grated.
3 tablespoons fish sauce
1.5 tablespoons of lemon juice or lime juice
1.5 tablespoons of tamarind water
1 hot red chilli, deseeded & finely chopped
To make dressing, dissolve palm sugar in fish sauce and combine with remaining ingredients.
Combine all salad ingredients in a bowl, toss with dressing & serve on chopped cos lettuce base on serving platter.
Garnish with crispy fried shallots & coriander sprigs.
Red shallots can be substituted with red onions, but flavour will be less intense.
Always grate palm sugar if using in recipes that donâ€™t require heating. If you cut with a knife the larger pieces of sugar will be harder to dissolve.
modified from a recipe from the James Street Cooking School
- Slow Cooker Broad Bean Soup - 25/08/2021
- Peanut butter and oat biscuits - 26/04/2021
- Vegan ANZAC biscuits - 05/05/2020