serves 4
INGREDIENTS: ts = teaspoon tbsp = tablespoon
100 gr Shredded red cabbage
1 pack Cabbage and carrots mix
100 gr Grated carrots
1/2 Red onion (pickle – see recipe under)
1 Small sweet grapefruit – cut in sections and keep the juice
200 gr Tofu, firm or extra firm type for deep frying (do not use the silk tofu)
5 dl Frying oil for tofu (if fryer is used)
1 tbsp Sesame oil
Garnish :
2 tbsp Fried onion – added just before serving
2 tbsp White sesame seeds (added just before serving)
¼ bouquet Mint, finely shredded (added just before serving)
¼ bouquet Thai basil, finely shredded (added just before serving)
¼ bouquet Coriander, finely shredded (added just before serving)
4 tbsp (full) Roasted peanuts, roughly crushed
Red onion pickles :
2 tbsp White vinegar
4 tbsp Sugar
½ tsp Salt
Dressing :
4 tbsp (full) Sugar
0,5 dl Boiled water
2 tbsp White vinegar
2 tbsp Lime juice freshly pressed
1-2 Garlic cloves, finely chopped
1 Red Thai chili (choose the bird eye chili if you want extra spicy)
Sesame seed chips and Shrimp chips
⅓ pack Rice paper with sesame seeds ( 1 piece of paper/pers)
¼ pack Shrimp chips (bought ready – made)
Cooking oil for deep frying
Methode
Dressing & pickles
- Cut and mix all crunchy salat together in a big bowl
- Make dressing by mixing all (except garlic and chili) until dissolved, add garlic and chili and stir quickly
- Save 4 tablespoons dressing for later use, pour the rest over the salad, toss/mix and chill for 30-60 min or until use
- Make pickle for onion rings by mixing everything until dissolved, pour over onion rings and pickle for 30-60 min or until use
- Cut grapefruit in 2 cm pieces for later use, keep juice
Deep frying
- Cut tofu in 3×3 cm pieces and dry well before deep frying (to avoid splashes). Deep fry until golden. Cool and cut in smaller pieces for later use
- Deep fry sesame rice paper (broken in 6 pieces) in frying oil until blown up and floating (shall not turn brown, stay white)
Non-vegetarian: You can add boiled king prawns, chicken or use raw salmon
Assembling the salad & serving
- Pluck herb leaves (remove hard stem), cut thinly and set aside
- Crush roasted peanuts and set aside
- Squeeze out liquid from salad and put it in a new clean bowl (discard liquid)
- Add grapefruit and juice, pickled onion rings, tofu pieces (or other protein), cut herbs
- Pour over 4 tbsp dressing that was set aside and mix everything
- Top salat with peanuts, sesame seeds, and deepfried shallot/onion (Maarud or other brand)
- Serve salat in a small bowl with chips aside or for nice plating: put 3 chips on a plate, add salad on top of each chip, sprinkle with garnish Ingredients
