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thai’d up.

I seem to have fallen off the radar a bit of late….perhaps something to do with being home in Palma the last two weeks….no time for blog sites.

Here’s a delish rustic salad I made the other day….. All sorts of thai flavours infused through spring veges.
Served it with a spicy Lahp Gai. Went down a treat!

Snow pea, Cherry Tomato and Papaya Spicy Thai Salad.

2 dried thai chillies
3 small garlic cloves
1/4 lime cut into 3 wedges
1 tbsp palm sugar
1 tbsp dried tiny shrimp

bunch of snow peas, thinly sliced
1 cucumber, chopped into thin slivers
1 carrot, chopped into thin slivers
punnet of cherry tomatoes, (red and yellow)
1/2 a papaya also coarsly chopped
a handfull of unsalted cashew nuts

2 tbsp thai fish sauce
2 tbs fresh lime juice

Combine the first 5 ingredients in a blender and blast into a paste.

After slicing all the veges, add the paste along with the fish sauce and lime juice. Give a good muddle with your fingers and top with unsalted cashew nuts.

Its got a bit of fire to it, so if you prefer you can cut the chillies down to soften the flavour.

If you want to add a bit of fancy, attack a tomato like you’d peel an orange. Roll it all together to form these pretty rose garnishes.

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