Som tum gai salad (paw paw salad)

Instructions

1 In a small lidded jar, place garlic, chilli, fish sauce, oil, lime juice and brown sugar and shake until combined.

2 In a shallow dish, place chicken and spoon 2 teaspoons of the dressing over. Toss to coat. Set a small frying pan over a medium heat and place chicken in. Cook for 2 minutes then turn, cover and cook for a further 8-10 minutes. Remove from heat and leave to rest for 5 minutes. Thinly slice when cool enough to handle.

3 Meanwhile, bring a pot of water to the boil and add snow peas. Cook for about 1 minute then refresh in a bowl of iced water.

4 In a large bowl, place chicken. Peel skin off paw paw then, using a large grater or julienne peeler, shred the flesh. Add to bowl with remaining ingredients (reserve a few basil leaves and nuts to garnish) and dressing. Toss to combine. Transfer to serving dish.

5 Serve garnished with extra basil and nuts.