Asian Salad Recipes - Cambodia Mushroom Salad (Yoam Palat Bang) Recipe

Ingredients

• mixed seasonal salad

• 1 young lemon grass stalk, thinly sliced

• 1 tablespoon pickled fish (see page 24)

• 150g (5oz) small oyster mushrooms (or similar), halved if large

• 3 spring onions, roughly chopped

• 1/4 teaspoon salt

• 1 heaped tablespoon roughly chopped coriander

• lemon slices, to serve

For the dressing:

• 1 teaspoon shrimp paste

• 1 large dried chili, roughly chopped

• 1 heaped teaspoon roughly chopped galangal

• 4 garlic cloves

• 1 small red shallots

Serves 4

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Method:

1. Prepare the dressing: preheat a hot grill. Wrap all the dressing ingredients in foil and grill the parcel for 1 minute on each side. Turn the contents of the foil parcel into a mortar and pound to a paste. Set aside.

2. Arrange the salad around the edges of a serving platter and set aside.

3. Heat 3 tablespoons of water in a pan, heat, add the lemon grass and pickled fish, and bring to a simmer. Add the mushrooms and just bring back to a simmer.

4. Add the dressing paste, stir well, remove from the heat and add the spring onions, salt and coriander. Mix well.

5. Turn out into the centre of the salad and serve with lemon slices.