Som tum gai salad (paw paw salad)
(at time of publication)
- 2 cloves garlic, peeled, crushed
- 1 teaspoon minced fresh chilli
- 1 tablespoon fish sauce
- 1 tablespoon rice bran oil
- 2 tablespoons lime juice
- 1 tablespoon brown sugarlight brown cane sugarX
- 180g skinless, boneless chicken thigh
- 200g snow peas or green beans ½ firm paw paw (see tips)
- 1 cup halved cherry tomatoes
- 2 cups mung bean sprouts
- 2 cups mesclun
- 3 spring onions, thinly angle sliced
- ¼ cup fresh Thai basil
- ¼ cup chopped roasted peanuts or cashews
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.
Make it gluten free: Check fish sauce is gluten free.
Make it vegan: Use soy or vegan fish sauce. Replace chicken with Sunfed Chicken Free Chicken and follow packet instructions.
An unripe paw paw is fine for this recipe.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 5g
Dietary fibre 10g
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