SALA Rattanakosin’s Recipe of the Month

YumPooNim

THIS MONTH’S RECIPE from SALA Rattanakosin’s menu is Yam Puu Tod Mamuang – a soft shell crab served in a light tempura batter over a fresh green mango salad.

First, the ingredients:

Soft shell crab; tempura batter; and quality oil for frying.

For the salad: Slightly sour green mango cut into thin strips; shallots or red onion thinly sliced; roasted cashew nuts; Asian celery or regular celery leaves; and spring onions.

For the dressing: Fish sauce; lemon juice; coriander stalks; this bird eye chili palm sugar – with a sprig of coriander; finely sliced red chili; and lemongrass, cut lengthways to decorate.

Second, how to make it:

  • Prepare the dressing by blending all the ingredients together in a food blender to a smooth consistency. This can be made in advance and be kept chilled for up to four days.
  • Heat the oil to 180°C, coat the soft shell crab in tempura batter and fry until golden and crispy. This normally should take about 3-4 minutes
  • Prepare the salad by mixing all of the ingredients together and add as much dressing as you desire. If you like more spicy, add more dressing.
  • Assemble the salad onto a chilled plate or bowl and put the fried soft shell crab on top.
  • Decorate with lemongrass, coriander and finely sliced chili.

SALA Tea QuencherIn other SALA food news, SALA Phuket is offering a special set three-course menu that includes dessert with wine paring at a discounted price of 2,200 BHT per set. For further information, call 66-7633-8888.

At SALA Khaoyai, you can treat yourself to a private rooftop barbecue, with a selection of Thai appetizers, green and regional salads, pork, chicken and vegetable skewers, fresh fruit and a variety of desserts. For futher information, call 66-8-9846-0500.

During the month of September, SALA Lanna in Chiang Mai is serving special tea quenchers at its riverside Italia restaurant. Dishes include SALA Cobb salad and fettucini seafood.

 

 

About jimcarr

Freelance writer and blogger, associate editor of Spa Canada Magazine,
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