Thai Duck Salad (Yum Phet)
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
6-8 cups
- Serves:
- 6-8
ingredients
- 1 Chinese barbecued duck, deboned and fat removed
- 1⁄2 large red onion, thinly sliced
- 2 sprigs green onions, diced
- 2 cups cilantro leaves, coarsely chopped
- 2 teaspoons heapful chili paste with soya oil
- 1⁄2 tablespoon sugar
- 2 teaspoons red chili powder (to taste)
- 2 teaspoons fish sauce (to taste)
- 2 large green limes
- 1 tomatoes, cut into chunks (optional)
- 1 pickle cucumber, cut into slices (optional)
- 3 -4 lettuce leaves
- 1⁄2 cup cashew nuts (halves) (optional)
directions
- In a large bowl, squeeze the juice of the limes.
- Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
- Add sugar and red chili powder. Mix well for 1 minute.
- Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
- Optionally, add tomatoes and cucumber and mix well.
- On a plate, place the lettuce so they form a bed.
- Transfer the duck salad to the plate.
- Optionally, sprinkle top with cashew.
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RECIPE SUBMITTED BY
<p>I am a pig... I love to experiment with food...</p>