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19 December 2012,21:51 by
D.Sumithra

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PHUKET SALAD

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • To make spicy dressing: in a mortar, thoroughly pound dried chilies and garlic.
  • Dip out into a pot and mix with sugar, water, tamarind juice and salt.
  • Place the pot over medium heat and cook until slightly thickened.
  • Add vinegar, cook until boiling. Turn off the heat. The dressing should be a bit sweet.
  • Tear lettuce leaves into pieces. Arrange yam bean, large cucumber , water morning glory, bean sprouts and fried tofu attractively on a into pieces and place on top.
  • Spoon the dressing over and place eggs on the side.
  • Serve at once.

INGREDIENTS

  • 4 lettuce plants
  • 2 yam beans, julienne
  • 2 large cucumbers, slice the flesh into strips
  • 300 grams blanched water morning glory
  • 300 grams blanched bean sprouts
  • 300 grams yellow tofu, sliced and crisp-fried
  • 1 kg phuket rice vermicelli (mee hoon) crisp-fried
  • 4 soft boiled eggs

Spicy dressing

  • 200 grams dried red spur chilies, seeded and soaked until tender
  • 200 grams Thai garlic, peeled
  • 750 grams sugar
  • 1 liter water
  • 200 ml tamarind juice
  • 2 tablespoons sea salt
  • 100 ml vinegar

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