Asian Salad Recipes - Indonesian Cooked Vegetable Salad in Coconut and Tamarind Sauce (Lawar) Recipe

Ingredients 

• 2 skinless chicken breast fillets

• 1 teaspoon finely chopped ginger

• 1 onion, cut into small cubes

• 1 red pepper, deseeded and cut into small cubes

• 3 spring onions, roughly chopped

• 8 Cos lettuce leaves, to serve

For the dressing:

• 1 large garlic clove, finely chopped

• 2 small red or green chilies, finely chopped

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 2 tablespoons sugar

For the dressing:

• 2 large garlic cloves

• 2-3 small red chilies

• 1 tablespoon oil

• 4 tablespoons coconut cream

• 2 tablespoons fish sauce

• 1 tablespoons sugar

• 1 tablespoon tamarind water

For the garnish:

• 1 large red chili, thinly sliced into rounds

• 1 heaped tablespoon crisp-fried shallot

Serves 4

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Method

1. Bring 2 large pans of water to the boil. Add the potato cubes to one and simmer for 10 minutes. While the potatoes are cooking, one by one blanch the long beans, beansprouts and sweet corn in the other pan for 30 seconds each.

2. Drain each well and place in a large bowl. Finally, drain the potato cubes and add to the bowl.

3. Prepare the dressing: in a mortar, pound the garlic and chilies together to a paste. Heat the oil in a wok or frying pan and fry the paste, stirring well. Add the remaining ingredients together with 2 tablespoons of water, stirring well.

4. Pour the dressing over the salad and mix well. Garnish with chili and crisp-fried shallot to serve.