Thai Duck Salad (Yum Phet) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe that I learned when I attended a cooking class at the Oriental Hotel in Thailand last year. Most Ingredients can be found in any Asian market. We love salads for dinner on any summer day, especially if it is hot. Ingredients:
1 chinese barbecued duck, deboned and fat removed |
1/2 large red onion, thinly sliced |
2 sprigs green onions, diced |
2 cups cilantro leaves, coarsely chopped |
2 teaspoons heapful chili paste with soya oil |
1/2 tablespoon sugar |
2 teaspoons red chili powder (to taste) |
2 teaspoons fish sauce (to taste) |
2 large green limes |
1 tomato, cut into chunks (optional) |
1 pickle cucumber, cut into slices (optional) |
3 -4 lettuce leaves |
1/2 cup cashew nuts (halves) (optional) |
Directions:
1. In a large bowl, squeeze the juice of the limes.
2. Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
3. Add sugar and red chili powder. Mix well for 1 minute.
4. Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
5. Optionally, add tomatoes and cucumber and mix well.
6. On a plate, place the lettuce so they form a bed.
7. Transfer the duck salad to the plate.
8. Optionally, sprinkle top with cashew.
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