This Indian/Thai fusion salad won't be found in India. It is an old-fashioned recipe which follows the tradition of Thai cooks taking food from around the world and making it local-style.
: 10 minutes
: 10 servings
For the dressing: (10 servings)
1tsp coriander seeds
1/4tsp cumin seeds
5 big dry red chilis soaked in water until soft and drained.
1/4tsp rock salt
½ cup coconut cream
½ cup ground peanuts
1 cup coconut milk (can make by diluting coconut cream with water)
1 cup tamarind sauce
The dressing can be kept in the fridge.
½ cucumber peeled & sliced
Boiled egg sliced
Firm tofu cut in half and deep fried
For the Yam Crisps:
Arrange the ingredients as you like on the plate, slicing the tofu.
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.