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Asian Recipes - Thai Kale Stem
Salad (Yam Kanard) Recipe
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Asian Salad Recipes - Thai Kale Stem Salad
(Yam Kanard)
Recipe
Ingredients
-
100g (4oz) Chinese
kale stems
-
85g (3oz) squid, cut
into thin slices
-
85g (3oz) carrots,
cut into thin matchsticks
-
85g (3oz) small peeled
cooked shrimp
For the dressing:
-
1 tablespoon fish
sauce
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2 tablespoons lemon
juice
-
1 heaped teaspoon
sugar
-
2 small red
chilies,
finely chopped
-
3 garlic cloves,
finely chopped
-
1 tablespoon crisp-fried shallots
Serves
4
Method:
-
Peel the hard outer layer from the kale stems.
-
Bring a pan of water to the boil and blanch the kate stems for 15 seconds, drain well and place
in a bowl.
-
Bring the water back to the boil and
briefly blanch the squid (just put it in and
then take it out), drain well and add to the
bowl. Mix in the carrots and the shrimp.
-
Add
all the dressing ingredients except the shallots
and stir well.
-
Just before serving, stir in
the fried shallots and turn out on to a plate.
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