Potato salad, with a twist. This dish is a celebration of some of our favourite Thai flavours. It's one of our favourite bbq sides and we're sure it'll be yours too.
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Serves
4
Banana Shallot
Cornflour
Baby Potato
Lime
Green Chilli
Ginger
Coriander
Mint
Garlic
Fish Sauce
Sugar
Red Chilli
Peanut
Salt
Vegetable Oil
Serves
4
Banana Shallot
Cornflour
Baby Potato
Lime
Green Chilli
Ginger
Coriander
Mint
Garlic
Fish Sauce
Sugar
Red Chilli
Peanut
Salt
Vegetable Oil
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Step 1.
Fill a wide, deep sauté pan halfway with vegetable oil and heat to 150°C.
Step 2.
Thinly slice the shallots and place in a bowl. Add the corn flour and toss well to coat.
Step 3.
Fry the shallots until browned and crispy then drain on some kitchen towel and season with salt.
Step 4.
Quarter the potatoes lengthways. Place them in a saucepan, cover with cold water and season very generously with salt. Simmer for 15 mins, or until cooked through.
Step 5.
Meanwhile, juice the lime, deseed the green chillies and peel the ginger.
Step 6.
Transfer to a blender with the fresh coriander, fresh mint, garlic, fish sauce, sugar, 4 tablespoons of vegetable oil and 4 tablespoons of water and blitz until smooth.
Step 7.
Drain the potatoes and transfer to a bowl. Add the green dressing and toss well to coat.
Step 8.
Thinly slice the red chillies and crush the peanuts.
Step 9.
Plate up the potatoes and top with the sliced chilies, crushed peanuts and crispy fried shallots. Tuck in and enjoy.
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