Chef's Special Salad
Yam Phiset - ยำพิเศษ
Description
Firstly you need to prepare the pork and chicken.
Ingredients
| 100 | g | pork fillet |
| 100 | g | chicken breast |
| 100 | g | prawns (washed, peeled and deveined) |
| 2 | c | water |
| 1 | pn | salt |
| 4 | T | chilli jam |
| 5 | bird's eye chillies (thinly sliced) | |
| 1 | T | palm sugar |
| 3 | T | fish sauce |
| 3 | T | lime juice |
| 12 | quail's eggs (boil for about 5 minutes and peel) | |
| 1⁄2 | c | shallots (thinly sliced and fried in ½ cup of oil until golden brown. Keep the oil to fry the garlic.) |
| 1⁄2 | c | garlic (thinly sliced and fried until golden brown) |
| coriander (chopped) | ||
| 2 | spring onions (thinly sliced ½ cup deep-fried cashew nuts) | |
| 1 | big, red chilli (shredded, keep some for garnish) |
Instructions
Firstly you need to prepare the pork and chicken. Bang the chicken and pork with the side of a knife to soften it. Put the water into a pan along with the pork, chicken and salt and bring to the boil. Simmer on a low heat, with the lid on, for about 10-15 minutes until the pork and chicken are well-cooked.
Remove the pork and chicken and put them onto a plate. Leave to cool and then shred. Cook the prawns in the water for about 1 minute, remove and set aside. Put the chilli jam, bird's eye chillies, palm sugar, fish sauce and lime juice into a bowl and mix together well. Add the pork, chicken, prawns and quail's eggs and stir well so that all the ingredients are well covered in the sauce.
Add half of the crispy shallots and crispy garlic and mix together. Then add the coriander and spring onions and mix again. Serve garnished with the rest of crispy shallots, crispy garlic and sliced chilli.
Notes
Raw cashew nuts should be fried in oil, over a low heat until the cashew nuts are brown.