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PrintBAMBOO SHOOT SALAD
This hot, sharp-flavoured salad originated in north-eastern Thailand. Use canned whole bamboo shoots, if you can find them because they have more flavour than the sliced ones.
Serves :
4
Preparation Method :
- Rinse the bamboo shoots under cold running water. Drain and pat them thoroughly dry with kitchen paper. Set them aside.
- Dry-roast the rice in a frying pan until it is golden brown. Leave to cool slightly, then tip into a mortar and grind to fine crumbs with a pestle.
- Transfer the rice to a bowl and add the shallots, garlic, spring onions, fish sauce, limejuice, sugar, chillies, and half the mint leaves. Mix well.
- Add the bamboo shoots to the bowl and toss to mix.
- Serve sprinkled with the toasted sesame seeds and the remaining mint leaves.
INGREDIENTS
- 400 grams canned bamboo shoots, in large pieces
- 3 tablespoons glutinous rice
- 2 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- 3 tablespoons chopped spring onions (scallions)
- 2 tablespoons Thai fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
- ½ teaspoon dried chilli flakes
- 20-25 small fresh mint leaves
- 1 tablespoon toasted sesame seeds
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