Asian Salad Recipes - Thai Mixed Salad (Yam Noi) Recipe

Ingredients

• 1 large egg

• salt

• 1 tablespoon cooking oil

• 100g (4oz) pork fillet

• 60g (2oz) long beans, cut into 2.5cm (1in) lengths

• 60g (2oz) water spinach

• 60g (2oz) beansprouts

• 5 large iceberg lettuce leaves

• 60g (2oz) cucumber, thinly sliced

• 60g (2oz) round aubergine, thinly sliced

• 10 whole peeled cooked prawns

• 2 heaped tablespoons roughly chopped mint leaves, to garnish

• 1 level tablespoon dry-fried sesame seeds, to garnish

For the dressing:

• 4 garlic cloves

• 5 small red shallots

• 4 small red or green chilies

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 2 teaspoons sugar

Serves 4

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Method:

1. Beat the egg with the salt. Heat the oil in a large frying pan, pour in the egg and cook to a very thin, dry omelet. Remove from the pan, roll into a cylinder and slice across thinly to make very thin strips. Set aside.

2. Place the pork in a pan, cover with water, bring to the boil and simmer until just cooked through, about 3 minutes. Remove, slice thinly and set aside.

3. Bring a pan of salted water to the boil and briefly blanch the beans, spinach and beansprouts in turn, ensuring that they each remain al dente.

4. Arrange the lettuce, cucumber and aubergine in a serving bowl, add the pork and the prawns together with the blanched vegetables and set aside.

5. Prepare the dressing: preheat a hot grill. Wrap the garlic, shallots and chilies in foil and grill for 1 minute on each side. Remove from the foil and place in a mortar.

6. Pound to a paste, then stir in the fish sauce, lemon juice and sugar until the sugar dissolves. Pour over the salad and mix well. Mix in the omelet slices, and garnish with mint and sesame seeds.