Asian Salad Recipes - Cambodia Mussel Salad (Yoam Grum Kachong) Recipe

Ingredients

• mixed seasonal salad

• 450g (1lb) mussels, soaked, cleaned and debearded

• 1 heaped tablespoon ginger, cut into thin matchsticks

• 5 small red shallots, thinly sliced

• 3 small red chilies, finely chopped

• 2 teaspoon tamarind water

• 1 tablespoon fish sauce

• 1 heaped teaspoon sugar

• 3 spring onions, roughly chopped

• 5 kaffir lime leaves, rolled together and then thinly sliced into slivers

Serves 4

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Method

1. Arrange the salad on a serving platter and set aside.

2. Cover the bottom of a large pan with 2.5cm (1in) water. Bring to the boil. Discard any mussels that have opened in the cleaning water and which do not close again when tapped; place the remainder in the pan.

3. Cover and bring to the boil, agitating the pan to keep the mussels moving. Continue cooking for a minute or two, until all the mussels have opened. Discard any which have not.

4. Remove the mussels from their shells, place in a bowl and add all the remaining ingredients. Mix well and turn out on to the platter with the salad to serve.