YUM YAI SALAD
This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
- Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
- To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 27 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 0 grams
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Zulkaif Kaif
[email protected]This salad is so refreshing and delicious. It's the perfect summer dish.
Callan McGrath
[email protected]I've made this salad several times now, and it's always a hit with my family and friends.
Rajdip Sharma
[email protected]This salad is a great make-ahead dish. I often make it the night before and then serve it for lunch the next day.
Umme Samia
[email protected]I love the combination of flavors in this salad. The sweet and sour dressing is a perfect complement to the grilled chicken and vegetables.
Jayden Crisler
[email protected]Yum yum salad is a delicious and easy-to-make dish.
Oshin Gurung
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and refreshing option for a summer meal.
barkat mughal
[email protected]I'm not a huge fan of salads, but this one is actually really good. The dressing is light and flavorful, and the combination of textures and flavors is really nice.
Vitor Sa
[email protected]This salad is perfect for a summer cookout or picnic. It's easy to transport, and it always seems to be a hit with everyone.
Mariam Nambazira
[email protected]I've made this salad with both grilled and boiled chicken, and both versions are delicious. I also like to add a handful of chopped nuts or seeds for extra crunch.
AbdulRaziq Rahmani
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling, so it's a great option for lunch or dinner.
Mr_Md302
[email protected]I love the dressing for this salad. It's so flavorful and tangy. I've even used it as a marinade for chicken.
Yamraj pariyar
[email protected]This salad is so easy to make, and it's a great way to use up leftover chicken. I also like that it's healthy and packed with vegetables.
Chris odell
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's light and refreshing, but still has a lot of flavor. I love the combination of sweet, sour, and salty.
Krishna Indra
[email protected]This salad was a hit at my last dinner party! I got rave reviews from my guests, and they were all asking for the recipe. I will definitely be making this again soon.