adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai salad with crispy whitebait
Thai salad with crispy whitebait
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Impress guests with this summer appetizer favorite.
Ingredients:
  • 2 green mangoes (see note), finely shredded (a mandoline is ideal)
  • 100g Asian salad leaves
  • 250.00 ml mint leaves
  • 125.00 ml Vietnamese mint leaves (see note)
  • 125.00 ml coriander leaves
  • 250.00 ml Thai basil leaves (see note)
  • 50g plain flour
  • 2 tsp dried chilli flakes
  • 200g fresh whitebait (see note)
  • Peanut oil or sunflower oil, to deep-fry
  • 60ml fish sauce
  • 60ml rice vinegar
  • 40.00 ml grated palm sugar (see note)
  • 1 long red chilli, seeds removed, finely chopped
  • 42.00 gm lime juice, plus wedges to serve
Instructions:
  • Make the delectable dressing by mixing fish sauce, rice vinegar, palm sugar, chili, and lime juice in a bowl until the sugar dissolves. Taste and customize the flavors with more fish sauce, lime, or sugar, as needed. Set the dressing aside for later use.
  • Mix together the green mango, salad leaves, and herbs in a bowl, then set aside.
  • Mix the flour and dried chilli flakes in a shallow dish and season with sea salt and freshly ground black pepper. Heat oil in a deep fryer or large saucepan to 180°C (test readiness by looking for a golden color in 30 seconds with a bread cube).
  • Coat whitebait in seasoned flour, removing any excess, and fry in batches for 2-3 minutes until crispy and cooked. Drain on paper towel and keep warm as you continue cooking the rest.
  • Coat the salad in half of the dressing, then portion it into bowls. Add the whitebait on top and garnish with lime wedges. Serve with the remaining dressing for drizzling.

Similar Recipes