Like Thai food? Then meet Mini C. That’s the pen name for Ob-oom Chutrakul, author of two cook books; executive consultant chef, S Cuisine, S Medical Spa; executive consultant chef, The Gastro; and managing director, Quintessentially (Thailand). She spent three decades abroad, returning to Thailand in 2007. While in the U.K., Mini C operated the prestigious Busabong Restaurants in London’s Chelsea district and became known as a celebrity chef, appearing as guest chef on a number of SKY Channel’s cooking programs. In addition, she shared her love for Thai cooking with audiences in 170 countries on TV shows broadcast over the Thai Global Network, Channel 5
Serves 4 as part of a meal or 1 individually
A small amount of fresh chilli to your liking, pounded
1 garlic clove, peeled and crushed
1tsp caster brown sugar
1 red apple, cored and chopped into small cubes or sliced into wedges
1 green apple, cored and chopped into small cubes or sliced into wedges
25g or 1oz carrot, peeled and shredded
4-5 rice crackers (salted or unsalted), as desired, per person, to serve
For the crispy baked shallots
2 shallots, peeled and thinly sliced
1/2 tbsp olive oil
Preheat the oven at 150 c
Mix the oil with sliced shallots and place on a heat proof tray. Bake for a few minutes until golden brown. Remove from the oven and leave aside to cool so they will get crispy.
How to make the salad
First make a batch of fried shallots.
Combine the fish sauce, chilli, garlic and sugar in a bowl, stirring until the sugar dissolves.
Stir in the red and green apples, the carrot, lemon or lime juice and the crispy shallots and toss together.
Transfer to a large plate or bowl and serve with rice crackers on the side.