Grilled food are warming to the body so a counterbalance of cooling ingredients to neutralize the effect are ideal on a warm day. Carrots, cucumbers and radishes as well as coriander and mint strewn on the salad provides just that as well as gives a fresh vibrant taste to it. A sprinkling of crushed peanuts and a fat free chilli and garlic dressing completes the dish. A balanced of yin and yang on a plate that's perfect for summer.
This recipe makes 4 servings.
Ingredients for the pork patties:
300 gms. minced pork
1 clove of garlic, crushed
1 tbsp. chopped spring onions
1 tbsp. fish sauce
1 1/2 tbsp. peanut butter
2 tbsps. brown sugar
1 tsp. chopped red chillies
1/4 tsp. pepper
Mix all of the ingredients together. Set aside for 30 minutes.
Shape into 24 small patties. Grill on the barbecue or grill pan.
Ingredients for the noodle salad:
250 gms. rice noodles, soaked in boiling water for 20 minutes
1 carrot, finely shredded
8 radishes, shredded
1/2 of the cucumber, deseeded and shredded
1/4 cup of peanuts, roughly chopped
lettuce, mint leaves and coriander leaves
Sprinkle the shredded carrots with 1 tsp. each of salt and sugar. Set aside for 5 minutes, then drain off the juices.
Drain the rice noodles and divide into four portions.
Top with carrots, radish, cucumber, a few lettuce leaves, some coriander and mint leaves. Add 6 pork patties per portion and sprinkle with peanuts. Serve with the dressing on the side.
Ingredients for the dressing:
1/4 c. white wine vinegar
juice of 2 limes
2 cloves garlic, chopped
1 red finger chilli, chopped
1/4 c. of sugar
1/4 c. fish sauce
Combine all the ingredients together and serve with the salad.
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