Thai chicken salad
Yield: 1 servings
Ingredients:
- 3 c Vegetable oil; for frying 1/4 c Fish sauce (nuoc mam)
- 20 Won ton skins 1/4 c (packed) light brown sugar -- cut into 1/4 inch strips 4 Serrano chiles
- 8 c Shredded mixed salad greens -- seeded and minced
- 4 c Barbecued or roast chicken 1/2 ts Freshly grated nutmeg -- in bite-size pieces 1 tb Fresh lemon grass (optional) -- (from a 3 lb bird) -- (finely minced)
- 1 c Bean sprouts 1 tb Finely minced fresh ginger
- 1 lg Yellow bell pepper 1/4 c Minced fresh mint -- cut into thin julienne 3 tb Minced fresh basil
- 1/2 European seedless cucumber 1/4 c Dry-roasted unsalted peanuts -- cut into thin julienne -- coarsely chopped
- 6 tb Fresh lime juice
Instructions:
In a large skillet heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry turning until crisp and golden about 1 minute. Transfer to paper towels; drain well. In a large bowl combine the mixed greens chicken bean sprouts yellow pepper and cucumber. In a medium bowl whisk together the lime juice fish sauce brown sugar chiles nutmeg lemon grass ginger mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. From: arielle@taronga.com (Stephanie da Silva)
