Thai Recipes
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|
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| Ingredients |
| 1 |
Skinless and
boneless chicken breasts |
2 |
| 2 |
Large shrimps (peeled and shredded) |
2 |
| 3 |
Red bell pepper, (cut into thin
strips) |
1 |
| 4 |
Red onion ( thinly sliced) |
1/2 |
| 5 |
Garlic cloves, (chopped) |
4 |
| 6 |
Fish sauce |
1 tablespoons |
| 7 |
Roasted unsalted peanuts
(blended in a food processor until coarce meal) |
2 tablespoons |
| 8 |
Roasted unsalted cashews
|
3 tablespoons |
| 9 |
Vegetable oil |
2 tablespoons |
| 10 |
Sugar |
3 tablespoons |
| 11 |
Fresh coriander leaves (chopped) |
2 tablespoons |
| 12 |
Fresh mint leaves (chopped) |
2 tablespoons |
| Method |
|
Place the chicken
and prawns on the board and by using
knife, pound it and chop
until the two have been minced and thoroughly mixed. Now add 2 tablespoons of oil in a fan, add
garlic and fry for 30 seconds, now add
prawns- chicken
mixture and stir-fry until meat have separated into strands and
appear cooked. Set aside. Add all the
ingredients in a bowl, mix well, garnish it with cashews and chopped fresh coriander
and
serve.
For
its vegetarian
version- Eliminate chicken, shrimps and fish sauce and add salt according
to your taste.
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| Servings - 4 |
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|
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| Introduction
of the dish |
| This
salad will blow you
away with its taste bud-awakening flavors
and mixture of textures.
It’s low in calorie and fat. It can be
served as a side
dish or as a complete meal by adding cooked shrimp, chicken or deep-fried
tofu. |
|
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