Spicy Thai green bean salad

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 2
    large French loaves
  • DRESSING
  • 60
    ml
    fresh lemon juice
  • 60
    ml
    coconut milk
  • 15
    ml
    chilli paste
  • 10
    ml
    anchovy spread
  • 10
    ml
    soy sauce
  • 5
    ml
    Worcestershire sauce
  • 15
    ml
    sugar
  • SALAD
  • 250
    g
    green beans
  • 45
    ml
    dessicated coconut
  • 60
    ml
    sunflower oil
  • 2
    garlic cloves, sliced
  • 2
    medium onions, sliced
  • 2
    chicken breasts, cooked and sliced
  • 1
    each, red and green chilli, finely chopped
  • 45
    ml
    dry roasted cashew nuts, coarsely chopped
  • GARNISH
  • fresh coriander
 

Method

 
1. DRESSING: Whisk together the lemon juice, 45 ml of the coconut milk, chilli paste, anchovy, soy sauce, Worcestershire sauce and sugar. 2. SALAD: Blanch the beans in boiling water until tender but crisp, about 3 minutes. Refresh in cold water, drain again. 4. Heat a wok or pan. Add the coconut and toss gently over moderate heat until golden, about 1 minutes. Set aside. 5. Heat the oil in the wok, add the garlic and stir until golden and crisp. Remove with slotted spoon and set aside. 6. Fry the onion in oil until crisp. Remove with a slotted spoon and drain on absorbent paper. Pour the remaining coconut milk into the wok and cook for 30 seconds, add the sliced chicken and cook for 2 minutes. Stir in the chillies. Remove from wok and toss with dressing, beans, coconut, garlic, onion and cashew nuts. 7. Cut each of the breads in three, and then slice each piece in half horizontally. Arrange salad on the halves of bread, garnish with coriander leaves. Serves 4-6
 

Read more on: shallow-fry
 

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