Another recipe from my cookbook from The Gate restaurant, it’s so lovely! I love Thai flavours, the balance between spicy and sour is really nice and it’s still quite mild, so it’s okay for my fussy palate. The textures were amazing as well, if you get a mouthful of mange tout and mango together the crunchy/chewy sweetish flavour is incredible. Just make sure not to put too much soy sauce in the dressing, I made that mistake and there was a pool of horrid saltiness at the bottom that made my rice all weird – it’s a really great dish if you make sure the flavours are balanced though.
I really loved making this; it was a little more complicated than other recipes that I’ve tried recently and a little less studenty so I felt quite sophisticated and chef like whilst I was whipping up the dressing – I hardly ever have salads like this, and it made a nice change from all the pasta and couscous.
50g of mange tout
50g of baby corn
25g of beansprouts
About a quarter of a large mango (the book specified green mango but I couldn’t find any in Tesco)
One head of Pak-Choi, shredded
Small handful of fresh mint and coriander
About half a stalk of lemon-grass, tough outer leaves removed
Half a teaspoon of powdered ginger, or a small cube of fresh ginger if you can get hold of it
One clove of garlic
Half a red chilli pepper
About 15g of caster sugar
One tablespoon of soy sauce
Juice of one fresh lime
50g (dry weight) of brown rice to serve
- Mix the ingredients for the salad together in a bowl and set aside.
- Make the dressing by putting the chilli, ginger, garlic and lemon-grass in a blender (or just chop really finely), then mix in the soy sauce, sugar and lime.
- Serve with brown rice (cook for 25 minutes in boiling water)