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Thai Raw Vegetable Salad with Shrimp Paste Dip
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Serves : 4
Preparation time : 20 minutes
Assembling time : 2 minutes
Ingredients :
1kg raw vegetables (a combination of cabbage, carrots, cauliflower, cucumber, winged beans and long beans or green beans)
3 hard boiled eggs, peeled and halved
Shrimp Past Dip :
1 coriander root 1/2 tablespoon dried shrimp paste (belachan)
30g dried prawns, soaked in water, then drained and chopped
6 bird's-eye chillies, minced
3 cloves garlic
100g blanched, peeled and coarsely chopped small fresh prawns
2 tablespoons lime juice 1/2 tablespoon fish sauce
1 tablespoon palm sugar syrup
Method :
Wash the vegetables and peel them if necessary. Cut into bite-sized pieces and soak for 5 minutes in iced water then drain well.
To prepare the Shrimp paste dip, pound the coriander root to obtain the juice, then set aside. Toast the shrimp paste under a grill or dry-fry until fragrant. Blend the toasted shrimp paste, dried prawns, chillies and garlic. Transfer to a bowl, then stir in the coriander juice, chopped prawns, lime juice, fish sauce and palm sugar syrup until well combined.
Arrange the vegetables and eggs on a platter or in a basket as shown and serve with the dip.
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