GIZZI’S THAI CRISPY MOCK DUCK AND WATERMELON SALAD
Serves 4
INGrEDIENTS:
1 x pack of Eatplanted. pulled – original; 1 tbsp white miso; 1 tbsp soy sauce; 1 tbsp Chinese white or black vinegar; 2 tbsp hoisin sauce; 1 tsp light muscovado sugar; ¼ tsp Marmite; ¼ tsp Chinese 5-spice
For the salad: 1 small watermelon, cut into 1 inch cubes; 3 baby cucumbers, peeled and cut into the same sized cubes; 100g cashew nuts or peanuts, roasted; a small handful of Thai basil leaves; a small handful of mint leaves; a small handful of coriander leaves; 1 shallot, finely sliced.
Thai salad dressing 100ml water; 200g light brown muscovado; 3–4 Thai red chillies, sliced; 1 lemon grass stick, bruised; 1 small piece of galangal or fresh root ginger, about 5cm x 2.5cm, bruised; 5 lime leaves, torn; 2 tablespoons tamarind paste; 2 tablespoons tamari or soy sauce; 2 tablespoons lime juice. Crispy shallots:
4 tablespoons coconut or rapeseed oil; 4 banana shallots, thinly sliced (ideally on a mandolin) into rings
mETHOD: 1.
Make your dressing. Place ingredients into a pan and then bring to a gentle boil over a medium heat for about five minutes, or until it has reduced and is like honey. Leave to cool.
2. For the “mock duck”, bring the sauce ingredients to the boil with 150ml water or veg stock, then add in the eatplanted.pulled original. Slowly braise it with a lid on for about five to eight minutes, then take the lid off and let it reduce and get sticky around the edges. Leave to rest. Heat a deep fat fryer or a wok filled to a third full of light sunflower oil to 190˚C. Deep fry for one to two minutes or until crisped up and darkish brown.
3. Heat the oil in a frying pan over a low heat and fry the shallots until they start to crisp up and turn a light golden colour. Scoop out and drain on some kitchen paper.
4. Place the watermelon in a bowl and scatter over the nuts, herbs, shallot slices and Thai Salad dressing and mix well. Serve immediately with the mock crispy duck and topped with the crispy shallots, dressing and lime wedges.