Great toss-ups to start the year
SALADS don’t have to be boring to be healthy. With Chinese New Year around the corner, why not take the cue from yee sang and toss up a salad with friends.
Even non-salad lovers can get into the spirit of things – and who knows, they may even become fans of the dish. Try out this recipe from Amy Beh.
Lucky Toss-Up Salad
– 100g Korean glass noodles
– 2 shelled medium large prawns, blanched till cooked
– 8 pieces canned Pacific clams, well drained
– 2 shallots, sliced finely
– 40g shredded green unripe mango – 30g shredded purple cabbage
– 50g finely shredded yam bean
– 35g shredded carrot
– 3 pieces filament crabsticks, cut into small sections
– 2 kaffir lime leaves, finely shredded
Dressing
– 1 tbsp fish sauce – 3 tbsp Thai chilli sauce
– 2 tbsp lime juice
– 2 tbsp sesame oil
– 1 tsp chicken stock powder
– 1/8 tsp sugar or to taste
– 1/8 tsp pepper
Garnishing
– 2 tbsp fried peanuts
– 1 tbsp chopped spring onion
– 1 tbsp chopped coriander
– 1 tsp toasted sesame seeds
1) Soak glass noodles for 15 to 20 minutes. Drain the noodles, then blanch in boiling water. Once done, drain noodles and rinse under running tap water. Toss dry and stir through a few drops of sesame oil.
2) Combine all dressing ingredients in a small non-stick saucepan. Heat gently until small tiny bubbles appear. Remove from heat and leave to cool completely.
3) Combine all ingredients in a salad bowl. Toss briefly with the dressing and garnishing. Dish out and serve in individual bowls.