Asian Recipes - Thai Mixed Salad (Puck Nam Prick) Recipe

Ingredients

• 150g bamboo shoot

• 150g cucumber

• 150g long bean

• 150g eggplant

• 150g Chinese cabbage

Sauce:

• 50g blachan

• 10g garlic

• 20g chili padi

• 3 tbsp fish sauce

• 1/4 liter hot water

• 2 tbsp sugar

• 4 tbsp lemon juice

Serves 4

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Method:

1. Cut or slice all the vegetables into short sections. Coast the eggplant with flour and deep fry in oil for 1 minute.

2. Cook the rest of the vegetables in a pot of boiling water for 2 minutes. Drain the vegetables and allow them to cool.

3. For the sauce: In a mortar, pound the blachan, garlic and chili padi together. Transfer them to a small bowl and mix the rest of the ingredients into the bowl.

4. Arrange the vegetables round the plate and put the bowl of sauce in the centre.