500 grams of chicken breast, char grilled, cooled & chopped.
8 red shallots, finely sliced
2 stalks of lemon grass, tender part only, micro planed
8 kaffir lime leaves, finely sliced
3 tablespoons of ginger, julienne
Half cup of coriander leaves*
quarter cup of mint leaves*
1/4 cup Viet mint leaves*
250 grams chopped cos for the base.
*Never cut herbs with a knife, if leaves are too big just tear with your fingers.
Dressing
3 tablespoons of palm sugar, grated.
3 tablespoons fish sauce
1.5 tablespoons of lemon juice or lime juice
1.5 tablespoons of tamarind water
1 hot red chilli, deseeded & finely chopped
Method
To make dressing, dissolve palm sugar in fish sauce and combine with remaining ingredients.
Combine all salad ingredients in a bowl, toss with dressing & serve on chopped cos lettuce base on serving platter.
Garnish with crispy fried shallots & coriander sprigs.
Red shallots can be substituted with red onions, but flavour will be less intense.
Always grate palm sugar if using in recipes that don’t require heating. If you cut with a knife the larger pieces of sugar will be harder to dissolve.
Serves 4
modified from a recipe from the James Street Cooking School
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