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Ingredients
- ¼cup Nam Prik Pao (chile jam; see recipe)
- 2tablespoons lime juice
- 2tablespoons fish sauce
- 2teaspoons chopped palm sugar
- A pinch of chopped bird’s-eye chile (if you like it spicy)
- 1medium English cucumber, peeled
- 1large carrot, peeled
- 2cups vegetable oil for frying
- ¾cup ice-cold water
- ¾cup all-purpose flour
- 1egg yolk
- 1½loosely packed cups small whole green leaves, like baby kale, shiso leaves, pea shoots or arugula
- 3radishes, very thinly sliced
- 6ounces blanched green beans or wax beans
- 2cups any mixed greens or torn lettuce leaves.
Nutritional analysis per serving (4 servings)
400 calories; 31 grams fat; 2 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 737 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you’re using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
- Step 2
Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
- Step 3
To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they’re the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.
Private Notes
Comments
What about battering and frying the cucumber & carrot ribbons?
@ML i don’t believe either would be a wise choice, especially the cucumber which is far too watery. The photo shows these curled fresh amongst the fried leaves and salad.