So here we have Salad dressing number 2 – this is my particular favourite. I adore the way the Thai’s balance sweet/salty/ sour and hot together. Again – I make a large batch of this dressing to avoid having to chop, slice and dice my madumbi’s off every time I eat a salad. As usual, this is my own concoction of ingredients and flavours – all to suite my liking. Play with the quantities and adapt and adjust to suit yourself.
I am pairing this with Prawns simply fried in some vodka and chilli – and a side salad. The piquancy of my dressing picks up the heat in the prawns and yet cuts through the creaminess of the avocado pear in my salad. This dressing goes beautifully with fish and chicken and could also be used as a marinade for either. A simple salad of cucumber, spring onion and coriander is the perfect accompaniment to this dressing – even fruit such as pineapple and green pawpaw would roll around like little piggies in the proverbial in this exotic dressing.
I avoid adding soft Thai herbs such as coriander to this dressing and place it rather – fresh into the salad when I make it because the dressing would not last as long with such delicate herbs in it. Dress your table with orchids, banana leaves and t-lights to create that far eastern feel …… great for a scantily clad or pool side summer seduction meal with some our awesome South African wines.
Thai Chili and Lime Salad Dressing
200ml Lime juice
100ml Fish sauce
1Tbs Sesame oil
Chopped red chilli
1Tbs chopped thyme
2 Palm sugar lumps (or 2Tbs brown treacle sugar)
Finely chop your garlic – ginger, thyme and chilli and place in a jug.
Add 200ml lime juice, 100ml fish sauce
2 -3 twirls of palm sugar finely chopped
100ml water and 1tbs of sesame oil
The palm sugar takes a while to dissolve
– so keep this mixture in your jug for as long as it takes for
the fudgy palm sugar to melt and release its warm sweetness. I use a whisk to
emulsify all these ingredients.
When its dissolved – taste and taste and taste again adjusting the dressing to suit your liking and then out with your funnel and patron bottle – or beer bottle or whatever glass bottle you have chosen
to re-cycle and fill it up with this salad dressing
Keep the bottle in the fridge for up to 1 month.
Prawns in Chili and Vodka
500g Peeled and de-veined but leave the tails on
1tsp smoked paprika
1tsp finely chopped garlic
Salt & pepper
Chopped red chilli
100ml of Vodka
Place the paprika, garlic, salt, pepper and chopped red chili into a bowl.
Add the prawns and using your hands make sure that they are all covered in the mixture.
Cover and refrigerate for 1 hour to let all the flavours infuse into the prawns.
In a frying pan add a tiny bit of butter – tip in your prawns and fry for one minute
Add a good slosh of vodka and fry for one more minute to allow the alcohol to cook off
Place in a serving bowl and garnish with coriander or parsley
Serve with a side salad dressed in your Thai Style Salad dressing.
Serve with an ice cold glass of South Africa’s finest dry white wine or beer