Asian

Thai salad with crispy whitebait

Name: Thai salad with crispy whitebait
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 green mangoes, finely shredded (a mandoline is ideal); 100g Asian salad leaves; 1 cup mint leaves; 1/2 cup Vietnamese mint leaves; 1/2 cup coriander leaves; 1 cup Thai basil leaves; 1/3 cup (50g) plain flour; 2 teaspoons dried chilli flakes; 200g fresh whitebait; Peanut or sunflower oil, to deep-fry; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) rice vinegar; 2 tablespoons grated palm sugar; 1 long red chilli, seeds removed, finely chopped; 2 tablespoons lime juice, plus wedges to serve

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25m

10m

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Experience this crowd-pleasing starter that will entertain your family and friends all summer long.

2 green mangoes, finely shredded (a mandoline is ideal)
100g Asian salad leaves
1 cup mint leaves
1/2 cup Vietnamese mint leaves
1/2 cup coriander leaves
1 cup Thai basil leaves
1/3 cup (50g) plain flour
2 teaspoons dried chilli flakes
200g fresh whitebait
Peanut or sunflower oil, to deep-fry

Dressing

1/4 cup (60ml) fish sauce
1/4 cup (60ml) rice vinegar
2 tablespoons grated palm sugar
1 long red chilli, seeds removed, finely chopped
2 tablespoons lime juice, plus wedges to serve

Method

1.

For the dressing, combine fish sauce, rice vinegar, palm sugar, chilli and lime juice in a bowl, stirring to dissolve sugar. Taste, then adjust with extra fish sauce, lime or sugar, if desired. Set aside.
2.

Combine the green mango, salad leaves and herbs in a bowl. Set aside.
3.

Combine the flour and dried chilli flakes in a shallow dish. Season with sea salt and freshly ground black pepper. Half-fill a deep-fryer or large saucepan with oil, then heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
4.

Dust whitebait in the seasoned flour, shaking off excess, then fry, in batches, for 2-3 minutes until golden and cooked through. Drain on paper towel. Keep warm while you cook the remainder.
5.

Toss the salad with half the dressing. Divide salad among bowls, then top with whitebait and serve with lime wedges and remaining dressing, to drizzle.