2 chicken legs or breasts 200g thin dried rice noodles 2 tab lime juice 2 tab fish sauce 1 tsp sesame oil 1 tsp sugar 1 tomato, finely diced 2 shallots, finely sliced 1 small red chilli, finely sliced 2 spring onions, finely sliced 100g small prawns, cooked big handful mint big handful coriander 2 tab peanuts, roasted and crushed 1 lime, quartered
Simmer chicken in salted water 20 min until cooked.Cool.
Cover noodles with boiling water, soak 7 min and drain.
In large bowl combine lime juice, fish sauce, sesame oil and sugar.Add tomatoes, shallots, chilli and spring onions, toss well.
Shred chicken meat, discarding skin and bones, add to salad with prawns and noodles, herbs.Toss lightly, scatter with peanuts, serve with lime wedges.
davidt4,
Nov 4, 8:39am
Barbecued Salmon with Tamarind, Pineappleand Glass Noodles
serves 4 - 6
Dressing:
3 tab dried tamarind 1 red chilli, finely chopped 2 tab fish sauce 2 tab peanut oil 1 clove garlic, finely chopped 2 tab lime juice 2 tab palm sugar
Salad:
125g glass noodles 2 tab peanut oil 800g salmon fillet, skinned and boned 3 handfuls baby salad leaves 1 c fresh pineapple in chunks ½ small cucumber in chunks 1 carrot, in ribbons 125g peanuts, roasted and chopped mint leaves
Soak tamarind 30 min in boiling water to cover, sieve.Use 3 tab of pulp in dressing.Addother ingredients and dissolve.Check for balance and adjust until nothing dominates.
Soak noodle 20 min in hot water, drain, rinse and drain.
Oil salmon, barbecue or grill 4 min until barely cooked.
Arrange leaves in plate, then noodles, pineapple, cucumber and carrot.Salmon on top, then dressing, peanuts, mint.
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