Description
Yam Samun Phrai like any Thai salads is a very tasty one, so tasty you will think a rice can accompany it, made with carrots, daikon radish, onion, different herbs and spices with minced pork and dried shrimp drenched in a salty sour and sweet dressing it’s an explosion of flavours.
Ingredients
Pork and Dried Shrimp
- 3 tbsp dried shrimp
- 50 g minced pork
- fish sauce
- oil
Dressing
- 1 tbsp palm sugar
- 2 tbsp water
- 1 tbsp fish sauce
- 1 1/2 lime juice
- 1 tbsp coconut milk
Salad
- 1 1/2 cup julienned carrots
- 3/4 cup julienned daikon radish
- 1/2 white onion, thinly sliced
- 1 thumb sized white turmeric, peeled and julienned
- 1 tsp thinly sliced Kaffir lime leaves
- 1 tsp chopped cilantro
- 2 red chillies, thinly sliced
- 2 tsp thinly sliced Thai basil
- 1 tbsp thinly sliced lemon grass, white part
- 2 tbsp roasted peanuts
- 1 tbsp crispy fried shallots
- 1 tsp toasted sesame seeds, plus more to garnish
Instructions
Pork and Dried Shrimp
- In a small pan heat oil then add the dried shrimps, cook in medium heat until fragrant and crispy. Remove shrimps then set it aside.
- Add the pork then cook until it is brown in colour and cooked through. Add the shrimps back then season with fish sauce. Set this mixture aside.
Dressing
- In a small sauce pan combine palm sugar and water, simmer in low heat until palm sugar is completely dissolved. Let this cool.
- Once sugar mixture has cooled down mix in the fish sauce, lime juice and coconut milk. Pour this mixture into the Pork and Dried Shrimp. Set this aside.
Salad
- Combine all salad in a bowl together with the seasoned Pork and Dried Shrimp, toss to combine then top it with more toasted sesame seeds then serve.
I love these Thai salads, so fresh and refreshing. Throw in a bit of bird’s eye chili, for that extra kick! I just tried making pomelo salad today.
★★★★★