Thai
Thai - Salads
Asparagus Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 250g asparagus, trimmed and halved
- • 200g prawns, peeled and grilled
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tsp palm sugar
- • 1 bird's eye chili, sliced
- • 1 shallot, sliced
- • 1/4 cup coriander leaves
Preparation Steps
1
Phase 1
Blanch the asparagus in salted boiling water for 2 minutes, then plunge into cold water.
2
Phase 2
Grill the prawns until pink and lightly charred.
3
Phase 3
Stir lime juice, fish sauce, palm sugar, and chili until the sugar dissolves.
4
Phase 4
Combine the asparagus, prawns, and shallot with the dressing.
5
Phase 5
Top with coriander and serve at room temperature.