This Thai inspired recipe was originally written using roast pork , which is fine if you just happen to have grilled or sauteed pork left over, I changed it as it is so easy to find roast chicken in almost every supermarket, and it still tastes really great. You will need Thai Salad dressing , which is posted seperately.
1 cup peanut oil ,for deep frying
1/2 cup thinly sliced shallots ( about 2 large)
1/2 cup thinly sliced garlic (about 9 cloves)
1 lb left over roast pork or chicken , sliced very thin
1 1/4 cup coarsely shredded carrot
4 plum tomatoes , seeded and cut into strips
Green part of 5 scallions, halved lengthwise , and cut cross wise into 2 inch pieces
1 cup thinly sliced red onion
1 cup fresh coriander leaves, washed well ,spun dry and torn
1/2 cup fresh mint leaves, washed well , spun dry and torn
2 heads boston lettuce, washed well and spun dry
1 recipe Thai Salad dressing
Garnish , dry roasted peanuts , chopped
In an 8 inch skillet heat oil over moderately high heat until hot but not smoking and fry shallots until golden criso, 1 to 2 minutes. Transfer with a slotted spoon to drain. Fry garlic in 2 batches until deep golden and crisp , transfer with a slotted spoon as fried shallots.
In a large bowl toss together pork ,carrot , tomato ,scallions , onion , coriander and mint. Add 1/2 cup dressing and toss.
Line a platter with lettuce and arrange pork mixture on top. Sprinkle with fried shallots and garlic and garnish with peanuts. Serve remaining dress on the side.
Filed under: Appetizers, asian, Chicken, Pork, Thai | Tagged: appetizer, asian, Gourmet, Roast pork or chicken salad with crispy shallots and garlic, Thai chicken salad, Thai pork salad | Leave a Comment »