Monday 3/25/13 time 4:47 PM - Laura Valvanne
The other day I had the pleasure to eat such a good Thai-salad in a restaurant that I just had to try and make as similar as possible right as we got home.
Here's how I made it
Sweet chili sauce
Mix in a blender 2-3 red chillies without the seeds, 4 gloves of garlic, 1/2 teaspoon of fleur de sel-salt, 1/4 dl of white balsamic vinegar, 1/2 dl of sugar and 1 dl of water. Then pour the mixture in a saucepan and cook slowly for about 5 minutes.
Mix 1/2 tablespoon of potatoflour and 2 tablespoons of water together and add to mixture. If sauce is too thick add a little more water. Mix and then let the sauce cool completely.
Lemongrass and cashew
Mix in a blender 2 finely chopped lemongrass and 100g of cashew nuts. Add 3 tablespoons of water and let it be for an hour.
6 leaves of green salad
1 grated green apple
5 spring onions
1/4 grated cucumber
1/2 sweet salad onion finely cut
mix these ingredients together in a bowl, add 5-6 tablespoons of sweet chili sauce and 4 tablespoons of cashew-lemongrass mixture.
Serve with grilled prawns or chicken.
The end result did not taste exactly the same but I was very happy with the one I made.
To add hotness to your salad, you can add the chili seeds to sweet chili sauce.