 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
From Super Food Ideas August 2005 Ingredients:
2 cucumbers, diced |
1 bunch snake beans, trimmed and thinly sliced |
1 cup cabbage, finely shredded |
250 g bean sprouts, trimmed |
115 g baby corn, thinly sliced |
1 bunch thai basil, picked |
1/4 cup vegetable oil (i use much less) |
1/3 cup raw peanuts |
2 garlic cloves, peeled chopped |
2 green chilies, chopped |
2 red chilies, chopped |
1 cm piece ginger, peeled chopped |
1/4 teaspoon tamarind paste |
Directions:
1. Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in bowl. Cover with plastic wrap and refrigerate until required.
2. Meanwhile heat oil in wok. Fry peanuts for 1 minute. Transfer to paper towel to drain.
3. Using mortar and pestle, pound garlic, chilli, ginger and 1/2 tsp salt into a paste. Add peanuts.
4. Crush until coarsely ground. Transfer to bowl.
5. Combine tamarind puree with 1/4 cup water. Stir into peanut spice mixture.
6. Toss with the salad ingredients prior to serving.
|
|