This hearty, warm salad is a mixture of sweetness, tart flavours and heat – and can be made with tofu for a vegetarian alternative
I spent my twenties and thirties traveling to south-east Asia; loving the food, the experiences, the relaxed way of life. When I create salads at home, components that remind me of holidays in Thailand or Vietnam often make their way in, alongside a mishmash of other techniques.
For this dish, a simple spicy salad dressing is used to deglaze the pan that the seafood is cooked in. This creates a sticky, caramelised glaze to coat the seafood, which contrasts well with the spritely fresh heat of the vegetable salad.
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